Food

Tip

Serve this with Chef Edward Lee's perfect "Imperfect Rice."

Perfect Remoulade

This recipe was originally featured in Chef Edward Lee’s cookbook, Smoke + Pickles. We tried it out for Cookbook Club #2.

makes 3 cups

2 large eggs

1 ¼ cups mayonnaise, preferably Duke’s or homemade

1/3 cup finely chopped shallots

½ cup chopped pickled okra (substitute chopped cornichons if you don’t have pickled okra)

2 garlic cloves, grated (use a Microplane) or finely minced

1 tablespoon prepared horseradish

2 teaspoons fresh lemon juice

2 teaspoons chopped fresh tarragon

1 teaspoon chopped fresh flat-leaf parsley

1 ½ teaspoons grainy mustard

1 teaspoon ketchup

¾ teaspoon Worcestershire sauce

¾ teaspoon sweet paprika

¼ teaspoon cayenne pepper

¾ teaspoon kosher salt

½ teaspoon sugar

½ teaspoon freshly ground black pepper

Grated zest of 1 orange

Grated zest of 1 lemon

3 dashes Tabasco sauce

1. Put the eggs into a small pot of water and bring to a boil over medium heat. Boil for 4 minutes, then drain and immediately transfer to an ice bath to chill. Drain.

2. Peel the soft-boiled eggs and add to a large bowl. Beat with a whisk; the yolks will still be runny. Don’t worry if it’s lumpy. Add all the remaining ingredients and mix well with a wooden spoon until the mixture is thick enough to coat the spoon but runny enough to pour out of the bowl. Transfer to a jar and chill in the refrigerator for at least 1 hour before serving. The rémoulade will keep in the refrigerator for up to 5 days.

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