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Perfect Remoulade

From the book Smoke and Pickles by
Yield 3 cups


2 large eggs
cups mayonnaise, preferably Duke’s or homemade
cup finely chopped shallots
½ cup chopped pickled okra (substitute chopped cornichons if you don’t have pickled okra)
2 garlic cloves, grated or finely minced
1 Tbsp. prepared horseradish
2 tsp. fresh lemon juice
2 tsp. chopped fresh tarragon
1 tsp. chopped fresh flat-leaf parsley
tsp. grainy mustard
1 tsp. ketchup
¾ tsp. Worcestershire sauce
¾ tsp. sweet paprika
¼ tsp. cayenne pepper
¾ tsp. kosher salt
½ tsp. sugar
½ tsp. 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.
  3. Transfer to a jar and chill in the refrigerator for at least 1 hour before serving. The remoulade will keep in the refrigerator for up to 5 days.

This content is from the book Smoke and Pickles by Edward Lee.

There is 1 comment on this item
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Average Rating 5
100% recommend this recipe
1. by anonymous on Jul 28, 2014 at 11:31 AM PDT
Rating: five

hands down, the best recipe for Remoulade

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