Perfect Remoulade Perfect Remoulade This recipe was originally featured in Chef Edward Lee's cookbook, Smoke + Pickles. We tried it out for Cookbook Club #2. 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. makes 3 cups2 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.

Make

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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