Perfect Remoulade

Name: Perfect Remoulade
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: American
Ingredients: about 2 eggs (100 g) Boiled Egg; 1 1/4 cups (300 ml) Mayo; 1/3 cup (50 g) Shallot; 1/2 cup pickled okra (70 g) Dill Pickle; 2 cloves Garlic; 1 Tbsp (15 ml) Horseradish; 2 tsp (10 ml) Lemon Juice; 2 tsp (2 g) Tarragon; 1 tsp (1 g) Parsley; 1 1/2 tsp (7.5 ml) Grain Mustard; 1 tsp (5 ml) Ketchup; 3/4 tsp (3.75 ml) Worcester; 3/4 tsp (1.5 g) Paprika; 1/4 tsp (0.5 g) Cayenne; 3/4 tsp (4.5 g) Salt; 1/2 tsp (2 g) Sugar; 1/2 tsp (1 g) Pepper; ½ tsp (3 ml) Tabasco

Independent adaptation of a publicly published Edward Lee recipe. Not affiliated with, sponsored by, or endorsed by Edward Lee.

SPREAD · FRIED SEAFOOD, VEGETABLES & SANDWICHES

A spread for fried seafood, vegetables & sandwiches.

Edward Lee's perfect remoulade for fried seafood.

On the jar

PERFECT REMO

Method: blend
Yield: about 2 cups
Ingredients: 18

Blender sauce. Cook from the recipe

Ratio

Mayo 300 mlHorseradish 15 mlLemon Juice 10 mlGrain Mustard 8 mlKetchup 5 mlWorcester 4 ml

Ingredients

Boiled Eggabout 2 eggs (100 g)
Mayo1 1/4 cups (300 ml)
Shallot1/3 cup (50 g)
Dill Pickle1/2 cup pickled okra (70 g)
Garlic2 cloves
Horseradish1 Tbsp (15 ml)
Lemon Juice2 tsp (10 ml)
Tarragon2 tsp (2 g)
Parsley1 tsp (1 g)
Grain Mustard1 1/2 tsp (7.5 ml)
Ketchup1 tsp (5 ml)
Worcester3/4 tsp (3.75 ml)
Paprika3/4 tsp (1.5 g)
Cayenne1/4 tsp (0.5 g)
Salt3/4 tsp (4.5 g)
Sugar1/2 tsp (2 g)
Pepper1/2 tsp (1 g)
Tabasco½ tsp (3 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Perfect Remoulade wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 3 national awards

Scallion-Garlic-Cayenne RemouladeNATIONAL AWARD WINNEROn the jar: HOMEMADE
Scallion Lemon RemouladeNATIONAL AWARD WINNEROn the jar: TARTAR
Cajun RemouladeNATIONAL AWARD WINNEROn the jar: CAJUN REMOUL
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Korean-Southern chef of 610 Magnolia in Louisville; James Beard Cookbook Award and Food & Wine Best New Chef. Also Succotash in Washington, D.C., blending Korean pantry with Southern technique.

Adapted from a Edward Lee recipe (Smoke & Pickles / Culinate).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Smoke & Pickles / Culinate (published as “Perfect Remoulade”). Full citation lives in Provenance.

Companion jar