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Edward Lee's Perfect RĂ©moulade

Don't be scared of the long list of ingredients here. You are simply mixing everything together. This is delicious. Give it a try and next time, make your own version. If you can, make this a day ahead and the flavors will "harmonize overnight." RECIPE MAKES ABOUT 3 CUPS.
Prep Time20 mins
Cook Time4 mins
Total Time24 mins
Course: Condiment
Author: Hip Foodie Mom


  • 2 large eggs
  • 1 1/4 cups mayonnaise
  • 1/3 cup finely chopped shallots
  • 1/2 cup chopped cornichons
  • 2 garlic cloves; grated or finely minced
  • 1 tablespoon horseradish
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh tarragon; chopped
  • 1 teaspoon fresh flat-leaf parsley; chopped
  • 1 1/2 teaspoons grainy mustard
  • 1 teaspoon ketchup
  • 3/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon sweet paprika smoked paprika is fine too
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper
  • grated zest of 1 orange
  • grated zest of 1 lemon
  • 3-4 dashes of Tabasco sauce


  • Put the eggs into a small pot of water and bring to a boil over medium heat. Boil for 4 minutes only, then drain and immediately transfer to an ice bath to chill. Drain. (do not leave the eggs in the ice bath; you want the yolks to be runny).
  • Peel the eggs and add to a large mixing bowl. Beat with a whisk; the yolks should be runny. Don't worry if it's lumpy. Add all of the remaining ingredients and mix well. Transfer to a bowl or jar with lid and chill in the refrigerator for at least one hour before serving or using. The remoulade will keep in the fridge for up to 5 days.