Instructions: Preheat the oven to 400 degrees.

In a mixing bowl, toss the tomatillos with the olive oil and Emerils Essence to taste. Place on a parchment-lined baking sheet and roast for about 15 minutes. Remove from the oven and place in a sauce pan. Add the shallots, garlic, and chicken stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 8 minutes. Season with salt and pepper. Using a hand-held blender, puree the sauce until smooth. If the sauce is too thick, thin with a little more chicken stock.

This recipe yields about 2 cups of sauce.

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