Top | Smoke and Pickles

Perfect Remoulade

(recipe, Edward Lee)


  1. 2 large eggs
  2. 1¼ cups mayonnaise, preferably Duke’s or homemade
  3. ⅓ cup finely chopped shallots
  4. ½ cup chopped pickled okra (substitute chopped cornichons if you don’t have pickled okra)
  5. 2 garlic cloves, grated or finely minced
  6. 1 Tbsp. prepared horseradish
  7. 2 tsp. fresh lemon juice
  8. 2 tsp. chopped fresh tarragon
  9. 1 tsp. chopped fresh flat-leaf parsley
  10. 1½ tsp. grainy mustard
  11. 1 tsp. ketchup
  12. ¾ tsp. Worcestershire sauce
  13. ¾ tsp. sweet paprika
  14. ¼ tsp. cayenne pepper
  15. ¾ tsp. kosher salt
  16. ½ tsp. sugar
  17. ½ tsp. freshly ground black pepper
  18. Grated zest of 1 orange
  19. Grated zest of 1 lemon
  20. 3 dashes Tabasco sauce


  1. Put the eggs into a small pot of water and bring to a boil over medium heat. Boil for 4 minutes, then drain and immediately transfer to an ice bath to chill. Drain.
  2. Peel the soft-boiled eggs and add to a large bowl. Beat with a whisk; the yolks will still be runny. Don’t worry if it’s lumpy. Add all the remaining ingredients and mix well with a wooden spoon until the mixture is thick enough to coat the spoon but runny enough to pour out of the bowl.
  3. Transfer to a jar and chill in the refrigerator for at least 1 hour before serving. The remoulade will keep in the refrigerator for up to 5 days.