PANTRYFLEX

shake · remoulade

NATIONAL AWARD WINNERPrep 5 min

Stonebench 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

Ratio by volume: Onion 60 ml, Mayo 240 ml, Grain Mustard 30 ml, Parsley 30 ml, Tarragon 30 ml, Horseradish 30 ml, Cayenne 1 ml, Paprika 1 ml, Lemon Juice 60 ml, Salt 5 ml
Onion 60 mlMayo 240 mlGrain Mustard 30 mlParsley 30 mlTarragon 30 mlHorseradish 30 ml

Ingredients

  • Onion1/4 cup grated yellow onion (60 ml)
  • Mayo1 cup mayonnaise (240 ml)
  • Grain Mustard2 Tbsp whole-grain mustard (30 ml)
  • Parsley2 Tbsp chopped fresh parsley (30 ml)
  • Tarragon2 Tbsp chopped fresh tarragon or chervil (30 ml)
  • Horseradish2 Tbsp prepared horseradish (30 ml)
  • Cayenne1/4 tsp cayenne (1.25 ml)
  • Paprika1/4 tsp paprika (1.25 ml)
  • Lemon Zestgrated zest of 2 lemons
  • Lemon Juicejuice of 2 lemons
  • Salt1 tsp kosher salt (5 ml)

Method

  1. Pour to the lines in order (bottom → top): Onion, Mayo, Grain Mustard, Parsley, Tarragon, Horseradish, Cayenne, Paprika, Lemon Juice, Salt.
  2. Add finishing notes: Lemon Zest, Salt.
  3. 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

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.

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FAQ

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.