Edward Lee's Perfect Rémoulade
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.
- 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.