August 31, 2015

Danish Remoulade

Print Friendly, PDF & Email

Don’t get your knickers in a twist if I ask you make rémoulade – it is simply a type of flavoured mayonnaise. Rémoulade is a French word, but all the European countries have their own versions. This Scandinavian one is packed with savoury deliciousness — slightly sweet and sour, at once smooth and crunchy, with mustard seeds that pop, and pleasingly tinted with curry powder. Rémoulade is commonly served on open-faced sandwiches, but also makes its culinary mark as a condiment with fried fish or even burgers.

1 cup (250 mL) mayonnaise (8 oz/250 g)
1 tbsp (15 mL) whole-grain mustard
1 tbsp (15 mL) each: finely chopped white onion, chopped parsley
2 tsp (10 mL) capers, drained, chopped
1/2 tsp (2 mL) granulated sugar
1/4 tsp (1 mL) finely grated lemon zest
1/8 tsp (0.5 mL) curry powder
Freshly ground black pepper to taste

In medium measuring cup, stir together ingredients.

Makes 18 tbsp (275 mL).

  • You can prepare this with commercial mayonnaise (regular or “lite”), but homemade mayonnaise is way better. I use fabulous foolproof Minute Mayo, but sticklers may prefer to start with French Mayonnaise. (How to make the best homemade mayonnaise and aioli: Presto! Mayo in a Minute.)
  • Traditionally, this rémoulade is more yellow, thanks to the presence of turmeric and/or more mustard. But for me, the curry powder is enough.