What is remoulade?
Remoulade is a thick, yellow and utterly ubiquitous Danish condiment, served on everything from breaded fried fish to hot dogs, burgers and smørrebrød. Sweeter than mayonnaise but with a touch of acid from the pickled elements, it is delicious when slathered over pretty much any meat or fish.
How do you pronounce remoulade in Danish?
Ooh, a good question! The closest I can get to explaining it is remoo-leather… definitely not remoo-laid, remoo-larder (which is how my mum says it) or remoo-laddy. 🙂
I usually buy a few bottles every time I place an online order for Scandinavian ingredients from those wonderful people over at Scandikitchen, but this recipe takes just moments to knock up for a cold table or special occasions. Once you have combined the basic ingredients, I would urge you to fiddle with it and make changes as your whim takes you; a squeeze of lemon juice goes beautifully with prawns and a pinch of curry powder makes a great accompaniment to chicken salad. Please don’t bother with going to any effort by making the mayonnaise; shop-bought is fine.
Danish remoulade
Ingredients
- 3 tbsp mayonnaise
- 2 tbsp chopped fresh white cabbage
- 1 tbsp chopped sweet pickled gherkin
- ½ tbsp chopped capers
- 1 tsp Dijon mustard
- 1 tsp sugar
- 1/4 teaspoon turmeric
- Chives to garnish
Instructions
- Drain the gherkins and capers and pat dry with kitchen towel, before chopping them as finely as you can.
- Shred the cabbage and chop into small pieces.
- Combine the cabbage, gherkin and capers in a small bowl with the other ingredients, before checking the seasoning, and possibly adding a touch more sugar if your tooth runs sweet; shop-bought mayonnaise often contains quite a lot of salt, so I just add a generous twist of black pepper.
- Leave for an hour or so for the flavours to mingle and the sugar to dissolve before dressing with a few chopped chives and placing on your cold table for your guests to help themselves.
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