Perfect Remoulade

From an award-winning kitchen

Ratio

MAYO 300HORSERADISH 15LEMON JUICE 10GRAIN MUSTARD 8KETCHUP 5WORCESTER 4

Ingredients

BOILED EGG100 g
MAYO300 ml
SHALLOT50 g
PICKLED OKRA70 g
GARLIC10 g
HORSERADISH15 ml
LEMON JUICE10 ml
TARRAGON2 g
PARSLEY1 g
GRAIN MUSTARD7.5 ml
KETCHUP5 ml
WORCESTER3.75 ml
PAPRIKA1.5 g
CAYENNE0.5 g
SALT4.5 g
SUGAR2 g
PEPPER1 g
TABASCO2.5 ml

Method

This one needs a blender — jar fill-lines aren’t the whole story yet.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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.

Originally published as Perfect Remoulade.

Adapted from a recipe published by Edward Lee in Smoke & Pickles / Culinate.

FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

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