The “Perfect Remoulade”: A Master Recipe from Ed Lee’s Kitchen
When you christen a condiment Perfect Remoulade, you’re making a bold promise—one that invites scrutiny, expectations, and hopefully, awe. But when the recipe is by Ed Lee, the acclaimed chef known for marrying Southern soul with Asian precision, that promise is not only met—it’s exceeded.
Lee calls it a master recipe, and for good reason. It’s designed to be the kind of foundational condiment that invites your own twist, your own signature. Much like a classic stock or mother sauce, this remoulade is a canvas with its own delicious identity—ready to be enriched, spiced, or mellowed depending on where your culinary intuition takes you.
How to Use Perfect Remoulade
In its purest form, this remoulade is velvety, tangy, and deeply flavorful. But its real beauty lies in its versatility.
Try whisking in a spoonful or two of red miso paste—it gives the sauce an earthy depth and a hit of umami that transforms a rice bowl with grilled chicken into something special. Want a rich, indulgent dip for fried okra, green tomatoes, or even a mountain of golden fries? Look no further. It lends a gourmet edge to casual bites.
Spread it thick on a Rachel or Reuben sandwich, and you’ll wonder why anyone ever settled for store-bought thousand island. Dolloped over a steak sandwich or used in place of mayo on a meatloaf burger, it rocks. Even tossed with shredded cabbage or crisp romaine, it turns into a killer salad dressing that’s far more interesting than your usual vinaigrette.
Why This Sauce Deserves Its Name
I’ve followed the recipe as faithfully as possible, and I believe the result is an authentic interpretation—true to his method, and let me be clear, this is not just another condiment. It’s a step above the usual suspects like mayonnaise, mustard and ketchup. Let’s face it…it’s perfect!
Let’s Make the Perfect Remoulade
Put the eggs into a small pot and cover them with cold water. 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. Carefully peel the eggs under cold running water and place them in a large bowl.
Ed says it’s O.K. to leave the eggs lumpy, but for some reason I overlooked that tidbit. As you can see, I used a lot of elbow grease beating them into submission and that made it creamier.
Add all the remaining ingredients and mix thoroughly with a spatula or wooden spoon.
Transfer the remoulade to a quart jar and refrigerate for at least 2 hours before using. Keeps for up to 5 days. Print
The Perfect Remoulade
A recreation of Chef Ed Lee’s classic recipe suitable for dips and spreads.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 2-1/2 cups 1x
Ingredients
- 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
- Put the eggs into a small pot and cover them with cold water
- 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
- Carefully peel the eggs under cold running water and place them in a large bowl
- Beat the eggs with a whisk and it’s O.K. if they remain a little lumpy
- Add all the remaining ingredients and mix thoroughly with a spatula or wooden spoon
- Transfer the remoulade to a quart jar and refrigerate for at least 2 hours before using
- Refrigerate for up to 5 days