Danish Remoulade
Danish Remoulade - kvalifood.com
A cold, yellow, mayo-based sauce that goes on everything in Denmark – hot dogs, fried fish, roast beef smorrebrod, and french fries. The color comes from turmeric and curry powder, and finely chopped pickles, capers, and vegetables give it a chunky texture that sets it apart from French remoulade.
Makes ca. 250 ml (4 servings)
Ingredients
- 120 g mayonnaise
- 2 tbsp sour cream (or skyr)
- 2 tbsp sweet gherkins (cornichons), finely chopped and squeezed dry
- 1 tbsp capers, drained and finely chopped
- 1 tbsp shallot (or red onion), finely chopped
- 1 tsp Dijon mustard
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp sugar
- 1 tbsp lemon juice (or white vinegar)
- 1 tbsp fresh chives (or flat-leaf parsley), finely chopped
- salt, to taste
- black pepper, freshly ground, to taste
- 2 tbsp finely diced carrot (optional)
Directions
If using carrot, blanch the diced carrot in boiling water for 1 minute, then drain and cool under cold water. Pat dry.
Combine the mayonnaise, sour cream, and mustard in a bowl. Stir until smooth. Add the curry powder and turmeric and mix until the sauce is evenly yellow.
Fold in the chopped gherkins, capers, shallot, and carrot (if using). Add the lemon juice and sugar. Stir to combine. Season with salt and pepper. Fold in the fresh herbs.
Cover and refrigerate for at least 30 minutes before serving.
Notes
Squeeze the chopped gherkins in a clean kitchen towel before adding – excess liquid will thin the sauce.
Keeps 2-3 days refrigerated in an airtight container.
Turmeric is for color, not strong flavor. Adjust amount for the shade of yellow you want.
Some families add finely chopped pointed cabbage or blanched cauliflower florets – both are legitimate variations.
See Also
Gravlaxsas (Swedish Sweet Mustard-Dill Sauce)
Rødbedecreme (Danish Beetroot Cream)
Bearnaisesås (Swedish Bearnaise Sauce)
Cooked Lingonberry Sauce (Tyttebaersaus)
