Scallion Lemon Remoulade

Name: Scallion Lemon 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 (10 g) Scallion; 2 Tbsp drained sweet relish (30 g) Dill Pickle; 1 Tbsp drained (10 g) Capers; 1 Tbsp minced (4 g) Parsley; 2 tsp (10 ml) Dijon Mustard; 1 tsp (5 ml) Lemon Juice; 1/2 tsp minced (0.5 g) Tarragon; 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 SEAFOOD

A spread for fried seafood.

Lagasse's classic tartar sauce for fried seafood.

On the jar

TARTAR

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 (10 g)
Dill Pickle2 Tbsp drained sweet relish (30 g)
Capers1 Tbsp drained (10 g)
Parsley1 Tbsp minced (4 g)
Dijon Mustard2 tsp (10 ml)
Lemon Juice1 tsp (5 ml)
Tarragon1/2 tsp minced (0.5 g)
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), TARRAGON (about ¾ tsp), 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 Lemon RemouladeNATIONAL AWARD WINNEROn the jar: TARTAR
Scallion-Garlic-Cayenne RemouladeNATIONAL AWARD WINNEROn the jar: HOMEMADE
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 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 “Tartar Sauce”). Full citation lives in Provenance.

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