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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.how-to-make-danish-remoulade-recipe-259x300 How to make Danish remoulade

Ingredients

3tbsp 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

  1. Drain the gherkins and capers and pat dry with kitchen towel, before chopping them as finely as you can.
  2. Shred the cabbage and chop into small pieces. 
  3. 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.
  4. 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.