Sunday, July 30, 2017

Danish Remoulade Sauce

I'm so excited to share this recipe with you all, especially since it was part of a contest I won recently, as in last night.
I participated in a Crab Cake Cookoff last night and was the People's Choice winner.  And I'll share the Crab Cake recipe in a later post or you can just click the link, but the sauce I served with the Crab Cakes was a definite winner.
Danish Remoulade Sauce on Crab Cake
As in people were telling me it was so good, they were tempted to drink it.
I wouldn't go that far, but I will say I'll be making some again, for me this time.  I took 5 cups of it with me to the contest last night and it was all gone...
Here's the Crab I won, it'll go well with the crab from last year.  At least I hope they play well on the wall.

For starters, get your microplane out, if you have one, or a fine grater.
Danish Remoulade Sauce
Grate the gherkins and cabbage, chop the onions and tarragon, set aside.

Danish Remoulade Sauce

Finely diced onions for Danish Remoulade Sauce
Mix the mayonnaise, sugar and mustard together, then add the grated and chopped ingredients.   Place in the fridge for an hour or two, then serve on top of a crab cake.
Danish Remoulade Sauce on Crab Cake

Yield: 1 3/4 cups

Danish Remoulade Sauce

prep time: 15 MINScook time: total time: 15 mins
This is the perfect accompaniment to fish dishes or do as we Danes do, use it on all kinds of sandwiches. This will keep for up to 2 weeks in the fridge, if it lasts that long.


  • 1 cup good mayonnaise - I prefer Dukes brand
  • 1/4 cup - about 3 small sweet gherkins, grated
  • 1/4 cup finely grated or shredded cabbage
  • 1/4 cup red onion, minced
  • 2 teaspoons sugar
  • 2-3 teaspoons Gulden's Spicy Brown Mustard
  • 1/2 teaspoon Fresh Tarragon leaves, chopped fine
  • Optional: Heavy Cream


  1. Use a microplane or fine grater to process the gherkins and cabbage. 
  2. Chop the onions and tarragon leaves together. 
  3. Mix the mayonnaise with the sugar and mustard. Add the grated gherkins, cabbage and the onion and tarragon to the mayonnaise. Mix together and place in the fridge for an hour for the flavors to meld together. Taste and add more sugar or mustard for your tastes. If it's too thick, you can thin it out with some heavy cream.
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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.


  1. This will be a perfect sauce for your famous Crab Cakes that we featured! Thanks so much for sharing your post with us at Full Plate Thursday and have a great weekend!
    Miz Helen

    1. Thanks Miz Helen, this is a great sauce, and I'll be making a note to put a red plate on the Crabcake post.


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