From Toni Tipton-Martin's kitchen · Independent / cookbook & culinary history, Baltimore
shake · remoulade
NATIONAL AWARD WINNERJubilee Remoulade
From an award-winning kitchen
Ratio
MAYO 240DIJON 30HOT SAUCE 15LEMON JUICE 15
Ingredients
- MAYO240 ml
- DIJON30 ml
- HOT SAUCE15 ml
- CAPERS10 g
- DILL PICKLE20 g
- LEMON JUICE15 ml
- GARLIC5 g
- PAPRIKA2 g
Method
- Pour to the lines in order (bottom → top): MAYO, DIJON, HOT SAUCE, LEMON JUICE.
- Add finishing notes: CAPERS, DILL PICKLE, GARLIC, PAPRIKA.
- Cap the jar and shake until emulsified.
Provenance
Culinary historian and James Beard Cookbook Award winner for Jubilee: Recipes from Two Centuries of African American Cooking. Documents African-American foodways; independent author and editor.
Originally published as Jubilee Remoulade.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Toni Tipton-Martin Jubilee / African-American culinary (published as “Jubilee Remoulade”). Full citation lives in Provenance.