Remoulade - Danish Homemade Remoulade

Danish Food Culture and Cooking Recipes

*A Part of the Danish Cultural Heritage*

Danish Specialities and Recipes

A Delicious Danish Flavour - Supplement & Topping...

A unique & unforgettable tasting experience!

Classic Danish Fish Meatballs - Fishcakes (Fiskefrikadeller) prepared and served as an open Danish sandwich "Smørrebrød" with the “must" delicious topping - “Remoulade".

The National Spread - Dressing - Dip - Condiment - Paste etc. “Remoulade ” - is the Danes most popular and favourite spreading on their open Danish sandwiches - “Smørrebrød” - and for boosting up the taste of seafood dishes - fish meat balls (fiskefrikadeller) - sausages - hotdogs - burgers - meat cold cuts - fried chips and frites - and so on. “Remoulade” is a must for nearly every Dane - no matter any age - as this national dipping and topping has been - and is the first choice - when you say delicious supplement to various finger foods - seafood recipes - and meat courses. Around 1850 the word “Remoulade” appears in Danish cook books - and was served at restaurants in Copenhagen as a French delicacy - as the first “Remoulade” recipe stems from the French kitchen about 1740 - and has since it’s first appearance in Denmark become one of the most popular sold and eaten sauces at the Danish dining tables - fast food eateries - and restaurants. There are about 100 different types of finished “Remoulade” to select - and the Danes eats tons of this yellow sweet and sour “Remoulade” condiment and dipping - with various flavoured preferences.

Grandma's homemade Remoulade (Easy)
(Bestemor's hjemmelavet remoulade)

Here’s a simple and easy everyday “Remoulade” recipe from the Old Danish country kitchen - where all the ingredients can be purchased in stores all over the world. It's a must have delicacy for Danes working abroad to take back to their end destination - after visiting their homeland Denmark. This homemade "Remoulade" recipe is the editorial staffs' favourite - but this delicious Danish dressing consists of some well meaning calories! Calories aren't bad for you. Your body needs calories for energy. But eating too many calories - and not burning enough of them off through activity - can lead to a little bit of weight gain.

Ready-made Remoulade

The Danish "Remoulde" is produced in many variations - and from many types of recipes that belongs to different regions. The different sorts of "Remoulade" can be purchased everywhere in Denmark. The readymade "Remoulade" is a must found item in every refrigerator in the Danish household kitchens and is a quickly used delicacy by all ages.

Follow me step by step...

For 6 persons - and preparation time around 30 minutes

It is very easy to prepare and make Grandma's homemade Remoulade - and the taste is quite fantastic with a touch of delicious Danish flavour - which will provide a unique & unforgettable tasting experience!

1.
Mix the egg yolks with either rapeseed or sunflower oil (use Olive Oil if favoured) - while whisking constantly. You can use a hand mixer or stick blender - but by hand whisking gives a better feeling of the mayo’s thickness and consistency.

2.
Chop the onion in fine small squares together with the pickles and capers - and mix them into the mayo. Then ad curry to your taste and turmeric for colouring - plus salt and pepper. Then ad a bit of mustard - mild or sweet - and either use the sweet sour "juice" from the pickle jar or ordinary vinegar.

3.
Taste as stirring gently in the remoulade substance - and ad bit by bit more pickles - capers and onions - until a preferred smooth thickness of the "Remoulade" is achieved - as well as your favoured sweet sour taste is reached. The chopped onions - pickles and capers will provide a rustic surface and appearance. Ad freshly chopped parsley or chives on top of the finished Remoulade before serving.

"Remoulade" is a "must" topping - dressing and dip for luncheon cold cuts - fish and chips - fish dishes - finger and street food or a condiment to lukewarm dishes - and the Danes are just wild with this national spread and favourite treat!

"Remoulade" - all year round
Remoulade is a supplement on all Danish dining tables and is used all year round - especially at the cold buffet lunch table together with numerous other fish dishes.

Readymade "Remoulade"
You can also buy a wide variety of various and numerous ready-made "Remoulade" in supermarkets - and various grocery stores in Denmark. The readymade "Remoulade" is a must found item in every refrigerator in the Danish household kitchens and is a quickly used delicacy by all ages.

Velbekomme - Enjoy your meal!

1 - 2 - 3 & 4 - and then freshly & tasty made "Remoulade"

Use 3 fresh egg yolks and put them in a bowl for mixing and whisking. Use pasteurised egg yolks if preferred.

Mix the egg yolks with the selected oil - while whisking constantly to achieve a smooth surface.

Chop the onion in fine small squares together with the pickles and capers and mix them into the dressing.

Adjust the flavour to your preferred taste - and a very rich remoulade dressing is composed and completed.

The Remoulade Topping - and preparing “smørrebrød” with "Remoulade"
The Danes use numerous toppings - as supplement and decoration on top of or at the side of their “smørrebrød” - open Danish sandwiches. And one of the most used is “Remoulade” - which improves the taste of seafood dishes - fish meat balls (fiskefrikadeller) - sausages - hotdogs - burgers - meat cold cuts - fried chips and frites etc. The best way to prepare a simple “Smørrebrød” with "Remoulade” - as the Danes prefer it is to spread a thick layer of "Remoulade" on top of the cold cuts places on rustic rye bread.

The Simple “Smørrebrød” with "Remoulade"

A quick and simple "Smørrebrød" - open Danish sandwich with pork Salami and tasty "Remoulade" together with fried onions (spegepølsemad) - which is a classic hit among Danish pupils - and required - as a "must" in their everyday school lunchbox.

Classic Hotdog with "Remoulade"

The popular and classic Danish Hot Dog in a warm Hot Dog bun with the Red Sausage and plenty of delicious "Remoulade" spread all over generously - which will improve the taste together with other selected supplements on top and around the Red Sausage.

The Danes use numerous kinds of toppings as a supplement to their
very dear "Smørrebrød" - open Danish
sandwich - and the "Remoulade" dressing is one of the Danes favourite
on rye bread