Danish rémoulade

Remoulade is typical used on breaded fish filets and salami open-face sandwiches and a bunch of other traditional danish lunch dishes.

  • 1 cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 tablespoon of a white onion
  • 1 tablespoon parsley
  • 1 tablespoon of capers
  • dash of curry to taste
  • Below these ingredients are optional too
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon finely chopped celery
  • 1 teaspoon paprika
  • ¼ teaspoon fresh ground black pepper to taste

1) Mince onion, parsley and capers. Be careful not to mince too much which will make them too watery. Place 1 cup of mayonnaise, 1 tbsp. of mustard, 1 tbsp. of fresh lemon juice, and 1 tsp. of Worcestershire sauce in a medium mixing bowl. Add the remaining ingredients and whisk everything together in the bowl.

Cover and chill 1 hour. Rémoulade sauce is better if left for a few hours to let the flavors meld. which will allow the flavors to blend and intensify.

Keep refrigerated. Will keep for several days in an airtight container in the refrigerator.

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