Scallion-Garlic-Cayenne Remoulade

Name: Scallion-Garlic-Cayenne Remoulade
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (300 ml)
Cuisine: American
Ingredients: 1 cup (240 ml) Mayo; 2 Tbsp chopped green part (10 g) Scallion; 2 Tbsp dill pickle relish (30 g) Dill Pickle; 1 Tbsp chopped (10 g) Capers; 1 Tbsp chopped (4 g) Parsley; 2 tsp (10 ml) Dijon Mustard; 2 tsp minced (6 g) Garlic; 1 tsp (5 ml) Lemon Juice; 1/4 tsp (1.5 g) Salt; 1/4 tsp (0.5 g) Cayenne

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

SPREAD · FRIED FISH

A spread for fried fish.

Lagasse's homemade tartar sauce for fried fish.

On the jar

HOMEMADE

Method: shake
Yield: about 1¼ cups
Ingredients: 10
Jar batch: 0.95× recipe

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Ratio

MAYO 240 ml

Ingredients

Mayo1 cup (240 ml)
Scallion2 Tbsp chopped green part (10 g)
Dill Pickle2 Tbsp dill pickle relish (30 g)
Capers1 Tbsp chopped (10 g)
Parsley1 Tbsp chopped (4 g)
Dijon Mustard2 tsp (10 ml)
Garlic2 tsp minced (6 g)
Lemon Juice1 tsp (5 ml)
Salt1/4 tsp (1.5 g)
Cayenne1/4 tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): MAYO.
Shake-to-line (dashed marks): add DILL PICKLE. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SCALLION (¾ scallion), CAPERS (about 1 Tbsp), PARSLEY (about 1½ Tbsp), GARLIC (1 clove), SALT (about ¼ tsp), CAYENNE (a pinch).
Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

2 kitchens · 2 national awards

Scallion-Garlic-Cayenne RemouladeNATIONAL AWARD WINNEROn the jar: HOMEMADE
Scallion Lemon RemouladeNATIONAL AWARD WINNEROn the jar: TARTAR
Sour Cream RemouladeNATIONAL AWARD WINNEROn the jar: SOUR CREAM
Cajun RemouladeNATIONAL AWARD WINNEROn the jar: CAJUN REMOUL

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Provenance

Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.

Originally published as Homemade Tartar Sauce.

Adapted from a Emeril Lagasse recipe (Emerils.com / Emeril Live).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.95× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Emerils.com / Emeril Live (published as “Homemade Tartar Sauce”). Full citation lives in Provenance.

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