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