I suppose when you name something “perfect remoulade” it better be better than good. This is a foundational recipe from Ed Lee’s best selling book Smoke & Pickles. He calls it a master recipe, because it’s meant to be flavored and tweaked for many other dishes.
Cooking along with Ed is a great learning experience using new ingredients and techniques. In re-creating his remoulade I enjoyed my first taste of Dukes mayonnaise. I grated garlic with my microplane for the first time and was surprised by how creamy it became. The final “first” was soft-boiling eggs to leave the yolks runny, so they would integrate better with the other ingredients.
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.
I used cornichons the first time and his recommended pickled okra the second. The difference was noticeable, because the cornichons were firmer and had more bite than the okra.
I mixed it together (gasp) with a spatula instead of a wooden spoon.
It’s delicious as is, or you can flavor it with additional spices and other ingredients. A prime example is flavoring it with red miso paste to use for a rice bowl with chicken.
Use it as a dip with fried okra or french fries, or as a sauce on burgers and sandwiches. It also makes a good salad dressing.
I believe my effort is an authentic version of Ed’s recipe. I can also say it’s far superior to plain old mayonnaise, mustard or ketchup. In fact, it’s perfect!