Friday, May 26, 2017

Remoulade

In Denmark you can buy Remoulade, either in bottles or tubes.  I remember well, squeezing Remoulade out on top of some Open Face Sandwiches I was making for my boss' lunch.  And you have a choice in brands as well.
Spegepølse med Remoulade og purløg
Over on this side of the world, unless you order from a specialty shop, you're not going to find Remoulade on the shelf.

But you can make your own, very easily.
And taste-wise, it's pretty close. 

There are lots of recipes out there but I'm going to share the one I grew up making and eating.  Cause this is the way my Mom made it, and she was a darn good cook.  I did adapt it, a little. 

The fun part of a good remoulade is that it can be used not only on a piece of Smorrebrod but also on fish.
In fact I made this for the Senior's when I was still cooking at the Senior Center.  Mainly because I don't like most commercial tartar sauces.  They seem to have an artificial after taste that I do not care for.
Sweet Gherkins for Remoulade

Ingredients for Remoulade

Remoulade on Salami with chives






yield: 1 cupprint recipe

Remoulade

prep time: 15 MINScook time: total time: 15 mins
This is the Remoulade sauce I grew up making at my mother's direction. I make it the same way now as I did when I was young. This is great served on Smørrebrød,  but also tastes wonderful on fish.

INGREDIENTS:

  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped sweet gherkins
  • 1/4 cup capers, roughly chopped
  • 2 teaspoons mustard (I like stone ground Dijon or a spicy brown mustard)
  • 1 teaspoon lemon juice (optional but tastes great if using on fish). 
  • 1/2 teaspoon mild curry powder (optional) (suggested by a friend)

INSTRUCTIONS:

  1. Place the mayonnaise into a bowl, add the mustard and stir through. Chop the gherkins into a fine mince and the capers as well. Add to the bowl and stir together. Put into fridge for an hour or so, for the flavours to meld together. Serve on top of roast beef smørrebrød, or Salami or on a piece of fish. I like to add the lemon when serving it on fish. 
  2.  You can also add a mild curry powder to the Remoulade if you like.  This is totally optional, but does add a nice little zing.   

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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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