Danish remoulade
A traditional Danish condiment used on everything from hot dogs to breaded fish
Course Side Dish
Cuisine Danish
- 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
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.