Finger Lickin' Remoulade Sauce

This is Louisiana-style remoulade built on a base of mayonnaise enriched with sieved hard-cooked egg yolks for body and richness. Creole mustard, paprika, garlic, chervil, white vinegar, Worcestershire, and a hit of hot sauce bring that signature bold, tangy punch.

Sieving the egg yolks is what sets this apart from a basic flavored mayo. It breaks the yolks into a fine powder that dissolves seamlessly into the sauce, creating a velvety texture with a richness you can’t get any other way. Skip this step and you’ll end up with chunky bits that never fully incorporate.

Chilling for at least an hour lets the flavors meld and the sauce thicken up. Straight out of the bowl it tastes sharp and separate. After an hour in the fridge, it’s a unified, complex sauce that coats a spoon.

Spoon it over chilled shrimp, fried oysters, crab cakes, or use it as a dip for fried green tomatoes.

Chef Tips

• Use real Creole mustard, not yellow or Dijon. It has a coarse, grainy texture and vinegary kick that defines the sauce.
• Mince the garlic as fine as you can. Big garlic chunks in a smooth sauce are not what you want.
• Make this a day ahead if possible. Overnight in the fridge gives the best flavor.

Variations

• Add minced cornichons or capers for a briny, pickled dimension.
• Stir in prepared horseradish for extra sinus-clearing heat.
• Use it as a po’boy spread instead of plain mayo.