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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.

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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.

 

 

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