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Rarely do I try a recipe and love it so much I don’t feel the need to make changes. This recipe is one of those perfect recipes I simply adore just the way it is. I make it for fried fish, salmon patties and burgers, po’ boys, etc. Really it is so good I would eat it with a spoon. Don’t judge me. And don’t freak out about the large amount of ingredients. They are all things you have in your cabinet. This recipes is well worth the effort.


The Perfect Remoulade (from Smoke & Pickles by Edward Lee)

  • 2 large eggs, soft boiled
  • 1 1/4 cup mayonnaise
  • 1/3 cup finely chopped shallots
  • 1/2 cup chopped pickled okra (or cornichons if you dont have pickled okra)
  • 2 garlic cloves, microplaned
  • 1 tbsp prepared horseradish
  • 2 tsp fresh lemon juice
  • 2 tsp chopped fresh tarragon
  • 1 tsp fresh flat leaf parsley
  • 1 1/2 tsp grainy mustard
  • 1 tsp ketchup
  • 3/4 tsp worchestershire sauce
  • 3/4 tsp sweet paprika
  • 1/4 tsp cayenne pepper
  • 3/4 tsp kosher salt
  • 1/2 tsp sugar
  • 1/2 tsp fresh ground black pepper
  • Zest of 1 orange
  • Zest of 1 lemon
  • 3 dashes of tabasco

Add everything EXCEPT the eggs to a large bowl and stir to combine. When all is mixed well, add the eggs by mashing them against the bowl wall with a fork. They are ok left in chunks smaller than a dime. Refrigerate to let the flavors meld. Serve with anything. You cannot go wrong here. Makes approx 2 cups.