shake · remoulade
NATIONAL AWARD WINNERPrep 5 minJubilee Remoulade
Independent adaptation of a publicly published Toni Tipton-Martin recipe. Not affiliated with, sponsored by, or endorsed by Toni Tipton-Martin.
Toni Tipton-Martin's Jubilee Remoulade, from the published recipe.
Ratio
Ingredients
- Mayo — 1 cup (240 ml)
- Dijon Mustard — 2 Tbsp (30 ml)
- Hot Sauce — 1 Tbsp (15 ml)
- Capers — 1 Tbsp minced (10 g)
- Dill Pickle — 2 Tbsp minced (20 g)
- Lemon Juice — 1 Tbsp (15 ml)
- Garlic — 1 clove
- Paprika — 1 tsp (2 g)
Method
- Pour to the lines in order (bottom → top): Mayo, Dijon Mustard, Hot Sauce, Lemon Juice.
- Add finishing notes: Capers, Dill Pickle, Garlic, Paprika.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
3 kitchens · 0 stars · 4 national awards
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First run is small.
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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.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.