shake · remoulade
NATIONAL AWARD WINNERPrep 5 minStonebench Rémoulade
Independent adaptation of a publicly published Donald Link recipe. Not affiliated with, sponsored by, or endorsed by Donald Link.
Rémoulade from a national-award-winning chef.
Ratio
Ingredients
- Onion — 1/4 cup grated yellow onion (60 ml)
- Mayo — 1 cup mayonnaise (240 ml)
- Grain Mustard — 2 Tbsp whole-grain mustard (30 ml)
- Parsley — 2 Tbsp chopped fresh parsley (30 ml)
- Tarragon — 2 Tbsp chopped fresh tarragon or chervil (30 ml)
- Horseradish — 2 Tbsp prepared horseradish (30 ml)
- Cayenne — 1/4 tsp cayenne (1.25 ml)
- Paprika — 1/4 tsp paprika (1.25 ml)
- Lemon Zest — grated zest of 2 lemons
- Lemon Juice — juice of 2 lemons
- Salt — 1 tsp kosher salt (5 ml)
Method
- Pour to the lines in order (bottom → top): Onion, Mayo, Grain Mustard, Parsley, Tarragon, Horseradish, Cayenne, Paprika, Lemon Juice, Salt.
- Add finishing notes: Lemon Zest, Salt.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
3 kitchens · 0 stars · 4 national awards
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First run is small.
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Provenance
Donald Link is a cookbook author working in Cajun / Louisiana; recognized with James Beard Best Chef: South 2007; James Beard Best American Cookbook 2009 (Real Cajun).
Originally published as Sauce Rémoulade.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Donald Link / Explore Louisiana (Real Cajun shrimp remoulade) (published as “Sauce Rémoulade”). Full citation lives in Provenance.