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The Perfect Remoulade

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A recreation of Chef Ed Lee’s classic recipe suitable for dips and spreads.

Ingredients

Scale
  • 1–1/2 cups dukes mayonnaise
  • 1/3 cup shallots – finely chopped
  • 2 eggs
  • 1/2 cup pickled okra or cornichons (my preference) – chopped
  • 1 TBL prepared horseradish
  • 2 garlic cloves – grated with a micro-plane
  • 2 tsp freshly squeezed lemon juice
  • 1 tsp flat leaf parsley – chopped
  • 1–1/2 tsp grainy mustard
  • 2 tsp fresh tarragon – chopped
  • 1 tsp ketchup
  • 3/4 tsp worcestershire sauce
  • 3/4 tsp sweet paprika
  • 1/4 tsp cayenne pepper
  • 3/4 tsp kosher salt
  • 1/2 tsp sugar
  • 1/2 tsp freshly ground black pepper
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 3 dashes of tabasco sauce

Instructions

  1. Put the eggs into a small pot and cover them with cold water
  2. Bring it to a boil and boil for 4 minutes, then remove and place the eggs in an ice bath to chill, because you want the yolks to remain runny
  3. Carefully peel the eggs under cold running water and place them in a large bowl
  4. Beat the eggs with a whisk and it’s O.K. if they remain a little lumpy
  5. Add all the remaining ingredients and mix thoroughly with a spatula or wooden spoon
  6. Transfer the remoulade to a quart jar and refrigerate for at least 2 hours before using
  7. Refrigerate for up to 5 days

 

 

Find it online: https://www.cooksavorcelebrate.com/perfect-remoulade/