How to make homemade Danish remoulade? This is the question I would like to answer on page here. I have made some thorough research on the subject and would like to share the results here. I hope that you be just as happy about this recipe as I am - It is simple fantastic!
You might be sitting back and thinking - what is Danish remoulade? In this case it is actually a very good and fair question.
Danish remoulade is a traditional condiment and is almost only found in Denmark which is why it is absolutely fine if you have never heard about it.
Also read: How to make a Danish hotdog?
If you continue reading on this page, I promise you that you will be able to learn much more about the Danish remoulade. And of course, I will teach you how to make a super delicious, easy-to-make and traditional Danish remoulade.
Also see: Recipe for Danish healthy rye bread
The first time I was going to make homemade remoulade I made it my mission to find/develop the best recipe of all time.
Through a number of experiments I am quite sure that I have succeeded my mission. I personally think I have found the best recipe for Danish remoulade.
What is Danish remoulade?
I think we will start at the beginning with a short explanation of what Danish remoulade actually is.
I come from Denmark and I still remember how I was completely in love with remoulade when I was a kid. I simply wanted remoulade on almost every meal - I could not get enough of it.
Fortunately, this has changed when I grew up and today I have a better relationship to remoulade. I do not need it on every meal anymore.
In short, remoulade is a kind of condiment which is used as a dipping sauce, topping on an open-faced sandwichs, topping for a danish hotdog or as sauce inside a burger. The possibilities are many - read much more about this in the section below.
Remoulade is mainly based on mayonnaise and, in this recipe, also a little sour cream. This rest of the ingredients are a good mix of vegetables and herbs. Salt, pepper and lemon juice is added to taste.
Where to serve Danish Remoulade
As already mentioned, I do not expect you to be familiar with the traditional Nordic remoulade.
Therefore, it is also completely OK if you do not know exactly where to use remoulade. In this section if will give some examples where you can use Danish remoulade in a traditional manner.
Remoulade is an essential ingredient for several of traditional Danish open-faced sandwiches also known as Smørrebrød.
Also read: Recipe for traditional rye bread with sour dough
The most traditional open-faced sandwich, where remoulade is used, is the roast beef sandwich. The roast beef sandwich is thin slices of roast beef meat served on a slice of Danish rye bread topped with lots of remoulade and fried onions.
Remoulade is also typically served together with fries along with Ketchup or mayonnaise.
My personal favorite way of serving remoulade is as topping/condiment for a pan fried fresh fish served on a slice of Danish rye bread and fresh lemon juice
See also: Recipe for pan-fried fish
It is a super simply dish, super delicious and super easy to make - it is my top-one lunch dish. Just by writing about it makes me hungry.
Recipe for Homemade Danish Remoulade
A lot of talk about this great Danish condiment but how do you make a Danish Remoulade?
This is exactly what I will explain in this section here.
As mentioned in the beginning of this post, Danish remoulade is actually very easy to make.
What you need to do is to start by finely chop all the ingredients that can actually be chopped. This means the carrot, pointed cabbage, picked cucumber, red onion and chives.
And then we are already at the final step in thsi recipe.
In a small bowl, you mix together all the prepared ingredients with the rest. Mix everything well together and let it rest in the fridge for about 30 minutes.
Serve with your favorite Nordic food or whatever you prefer.
It is that easy to make a traditional remoulade.
Homemade Gourmet Remoulade
Now you have learned how to make a traditional Danish remoulade.
But what about adding a little extra gourmet factor to this already great recipe?
If you are up for a little experimenting I will recommend you to add some extra ingredients as you like.
Try adding olive oil which will give a little different taste which is especially great when served with fish. If adding olive oil, you might need to reduce some of the other liquid ingredients to keep the right semi-thick consistency of the remoulade.
Also, you might find it delicious to add finely chopped capers, red cabbage, dill, parsley or other herbs.
Try also to add a little curry.
There are many great varieties of Danish remoulade. Try to come up with you own personal recipe.
As always, I would love to hear from you in the comment section below. Maybe you have a great variation of remoulade that you you would like to share with me and other readers of my blog who also love homemade Nordic food.
Ingredients
- 3 tbsp mayonnaise, (good quality)
- 1 tbsp sour cream (about 18%)
- 1 tbsp carrots, (finely chopped)
- 1 tbsp pointed cabbage (Murdoc cabbage) (finely chopped) (or other crisp cabbage)
- 1 tbsp gherkins (finely chopped)
- 1 tbsp chives (finely chopped)
- 1 tbsp lemon juice
- 1 tsp red onions (finely chopped)
- 1 tsp strong mustard
- 1 tsp turmeric adjust according to color preference
- 1/2 tsp sugar
- 1/2 tsp salt
- Pepper to taste
Instructions
- Prepare all the vegetables.
- In a bowl, mix all the ingredients together. Add extra turmeric if you want a stronger color. Add extra salt and pepper to taste.
- Let your homemade remoulade rest in the fridge for 30 minutes before serving.
Notes
Angela Lovell
Just love your recipes, and I get quite homesick when I read them.The best is finally being able to make brunede kartoffler at Chriestmas time. I struggled for years trying to get the caramel to stick to the potatoes. Thank you so much.
Kim Nielsen
Thanks for your nice comment. I'm happy that you like my recipes :-)
Peter lisberg
That sounds lovely. As a shortcut, if I need it in a hurry, and forgot to make some, I mix mayonnaise and sweet mustard pickles in about 1 to 3 ratio. You may prefer a different ratio. Place in a blender and blend so there is just a bit of crunch left. It keeps well on the fridge.
I do wish however that I could get the original danish version out here in Australia.
Patti
Hi!
We have a neighbor friend who is from Danmark. I like to periodically surprise him with a homemade recipe or craft.
I would like to make your remoulade. In your recipe you have gherkins. In your notes you mention pickled cucumbers, do you mean the same thing or are they different?
Is your remoulade served any time of year or is it seasonal?
I live in NY, I wish we could get Danish candy, he said he misses it very much.
I'm going to also make your Danish Cake.
Wish me luck!!
Thank you for your blog!!
Kim Nielsen
Hi. Thanks for you nice comment. I'm happy that you like my site. You can use pickled cucumbers or gherkins - in my opinion you will get the same taste :-) Remoulade is served all year round. Regards Kim (NordicFoodLiving.com)
Ib
Patti,
Try "BonBon - A Swedish Candy Co." on 130 Allen Street. They satisfy my cravings for Danish candy, and you can bring your neighbor there on Sunday's, when they serve Danish hot dogs...
Jette Skeaff
I frequently order Danish delicacies from a Danish Internet Boutique, Hjemve.Dk. The woman who runs it is just great. I order remoulade, crosswords, whatever. Look it up. It is great. A Danish Canadian
Peter von Staerck
You ask if Pickled Cucumbers are the same as Gehrkins. They are cousins actually. Start with the smallest is a Cornichon, then a Cocktail Gherkin, then a Gherkrin. What you call in USA a Dil Pickle when bigger becomes a Pickled Cucumber. The reason why Gherkins are used is because they contain less water and are not so soggy in flavour and in texture.
Ron Harrell
This sounds delightful -- I am American, married to a Danish lad, live in CPH, and fell in love with remoulade from the first taste -- Like you, I can eat it on just about anything -- but like you, on pan fried fish or roast beef (with xtra horseradish) is best --- definitely plan to play around and make my own - Best I've ever had was at a hotel in Helsingor, and it was the chef's own recipe -- if I can even get close to that I will be very happy!!!!
Marlys thomsen
Ingredients list pickles. I wish recipe writers would distinguish between sweet gherkins, dill or bread and butter types. They are all different and would make the sauce taste different with each one. And what is pointed cabbage. Please remember this is going out to many countries with different definitions of foods
Kim Nielsen
Yes you are absolutely right - it can be very confusing. I always try to change the recipes so that they can be made everywhere. However, sometimes it is difficult and sometimes I don't know if the ingredients are standard in every supermarked around the globe. Pointed cabbage was the best name I could find for this cabbage. It is sometimes also known as hearted cabbage, sweetheart cabbage or hispi. However, you can use any type of crisp cabbage in this recipe.
Beth
There is a picture of pointed cabbage here: http://www.hub-uk.com/vegetables/pointed-cabbage.htm
Kristine Harder
You are right. One of my cousins has two restaurants in København .. Danish remoulade is made with gherkins. The taste won't be right with American pickles.
Kim Nielsen
You are right. The most correct way is to use gherkins. I'll add this to the recipe on my blog. Thanks for letting me know about this mistake.
Jane
Thanks for sharing your recipes. Excited to make remoulade. Do I use fresh, sweet (pickled), or sour (pickled), gherkins?
Kim Nielsen
I'm happy that you like the recipe. I normally use normal sweet pickled. However, the most correct way it to use Gherkins. Regards Kim (NordicFoodLiving.com)
Kyle Arthur Lambert
This is a staple I've been missing since I lived in Denmark for a year and a half. I've never heard of it being homemade, but I'm gonna try it! How long does this dish usually keep? I only had the bottled stuff when was in Denmark.
Kim Nielsen
I personally think that the homemade version is much better than the bottled stuff :-) The homemade version is good for maybe 1-2 weeks in the fridge. It is super easy to make, so make a small batch and then make it more often.
Kirsten
This a very simple way. Mayonnaise, relish (drained) and mustard
kim birketoft
Is it the mustard that make that special remoulade flavour ???
Kim Nielsen
I would say that it is the different vegetables and the turmeric that makes the remoulade special.
Poilipoil
Good to know how it is made but if you call it “home made” then you should go all the way and do the mayonnaise yourself!!
Sjoerd
So. I am not Scandinavian from birth, but I do have the DNA ;-)
Whenever I was in Denmark I binge eat these risted polser with the remoulade and YES I became quite addicted to them.
Looked for a recipe to make it myself and stumbled on yours.
Just now made it and I am sorry, but it is not like the real thing. I find it too mustardy and nowhere as sweet as it is originally.
I will keep trying and mixing until I do find the right combination, but I am afraid it will be very hard to find the real thing.
Also, it is very hard to compare to the real thing if not at hand
Shame we don’t have a Danish shop in Ireland.
Kim Nielsen
You are right it can be difficult to find the exact taste. I personally like this remoulade compared to the type you can find in the supermarkets. However, some people think the best remoulade is the one you can buy. I hope that you someday find a great combination of ingredients so that you can make you own remoulade :-) Regards Kim (NordicFoodLiving.com)
Lisa
In the Uk you can buy Danish food (including remoulade) online from Danfood Direct although currently hard to get hold of. Not sure if they post to Ireland
Erik
First gen immigrant in the UK says, this *is the magic* you were looking for (because you can improvise everything except this!), by explanation: remoulade over breaded plaice on rugbrød, an Elefant Øl, a Rød Ålborg and your family around you. Yes, you can buy it … but outside Denmark that isn’t easy … and this is the absolute magic that only we’ll understand and everyone will enjoy, so why not make it yourself! … sigh … Christmas from your culture of origin: tough gig, but soooo worth it!
Lucie
Hi,
We are in Denmark at the moment. And our daughter loves the remoulade.
I will be able to make it when we will be back at home in Belgium. So happy.
Thanks !
Kim Nielsen
You are welcome. I hope that you enjoy Denmark and the hot weather at the moment. Regards Kim (NordicFoodLiving.com)
Amy Smith
My church is the Danish Lutheran Church and Cultural Center of Yorba Linda. Our church is a very festive one. We serve lunches after many church services, dinners for Danish Eve, weddings and many other Danish celebrations. My goal for our church/cultural center is to continue serving as many Danish meals as possible and to continue as many Danish traditions as possible for the generations to come. Thank you for helping me to achieve this goal.
Kim Nielsen
You are welcome. I am happy that you can use some of my recipes and hopefully bring some good joy to you church. Regards Kim (NordicFoodLiving.com)
Mona
Remoulade is not a danish invention. You can thank the french for that recipe.