Master recipe for perfect rémoulade from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • shallots
  • ground cayenne pepper
  • lemons
  • mayonnaise
  • oranges
  • sweet paprika
  • parsley
  • Tabasco sauce
  • tarragon
  • Worcestershire sauce
  • tomato ketchup
  • whole grain mustard
  • prepared horseradish
  • pickled okra
  • EYB Comments

    Can substitute cornichons for pickled okra.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cornichons for pickled okra.

  • dinnermints on April 16, 2021

    The ingredient list is daunting, but this remoulade is pretty freakin' delicious. The one change I would make would be to steam the eggs for six minutes rather than bring the eggs to a boil and then boil for four minutes - if the yolks are supposed to be runny, that wasn't the case for the latter method. Happily, this remoulade freezes beautifully. Just used it on a tilapia po' boy last week = fantastic.

  • hirsheys on May 16, 2017

    Delicious sauce with absolute depth of flavor. A LOT of ingredients, so not quick to make, but relatively easy.

  • crandall57 on March 09, 2015

    Boil the eggs 3 minutes.

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