The Perfect Remoulade
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A recreation of Chef Ed Lee’s classic recipe suitable for dips and spreads.
- Author: TJ
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 2-1/2 cups 1x
- 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
- 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