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"Home" » Traditional Danish

"Home" » Traditional Danish

How to make Danish Remoulade

Published: Jan 27, 2019 · Modified: Oct 15, 2020 · About 6 minutes to read this article. · By Kim Nielsen

Simple and traditional recipe for Danish remoulade. Remoulade is just much better when it is homemade. Serve it as topping on a pan fried cod fish.
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Recipe for Homemade Danish Remoulade

Recipe for Homemade Danish Remoulade

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.

Recipe for Homemade 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.

Recipe for Homemade Danish Remoulade

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

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.

Recipe for Homemade Danish 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.

Recipe for Homemade Danish Remoulade

Homemade Danish remoulade

Simple and traditional recipe for Danish remoulade. Remoulade is just much better when it is homemade. Serve it as topping on a pan fried cod fish.
Print Recipe Rate Recipe
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Course: Sauce Dipping
Cuisine: Danish
Keyword: Danish recipe, Nordic recipe
Servings: 3 people
Author: NordicFoodLiving.com

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

You can also add estragon, red cabbage, cornichon instead of pickled cucumber, spring onions and capers. Use your fantasy to come up with more.

Recipe for Homemade Danish Remoulade

Recipe for Homemade Danish Remoulade

Reader Interactions

Comments

  1. Angela Lovell

    January 29, 2019 at 3:35 am

    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.

    Reply
    • Kim Nielsen

      January 29, 2019 at 7:38 am

      Thanks for your nice comment. I'm happy that you like my recipes :-)

      Reply
      • Anna

        September 20, 2024 at 7:08 pm

        Is the recipe to the caramel potatoes anywhere? I didn't finde them while searching on the website and totally screwed up my first batch i made for many many years.

        Reply
    • Peter lisberg

      June 13, 2021 at 10:54 pm

      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.

      Reply
    • Patti

      July 28, 2021 at 1:22 pm

      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!!

      Reply
      • Kim Nielsen

        July 29, 2021 at 5:37 am

        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)

        Reply
      • Ib

        December 20, 2021 at 3:57 am

        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...

        Reply
      • Jette Skeaff

        September 27, 2022 at 7:15 pm

        5 stars
        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

        Reply
      • Peter von Staerck

        October 01, 2022 at 9:35 pm

        5 stars
        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.

        Reply
    • Ron Harrell

      March 18, 2022 at 5:37 pm

      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!!!!

      Reply
  2. Marlys thomsen

    January 29, 2019 at 1:25 pm

    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

    Reply
    • Kim Nielsen

      January 29, 2019 at 7:58 pm

      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.

      Reply
      • Beth

        April 26, 2019 at 10:32 pm

        There is a picture of pointed cabbage here: http://www.hub-uk.com/vegetables/pointed-cabbage.htm

        Reply
    • Kristine Harder

      October 24, 2019 at 3:25 am

      4 stars
      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.

      Reply
      • Kim Nielsen

        October 24, 2019 at 5:50 pm

        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.

        Reply
        • Jane

          April 18, 2020 at 3:15 pm

          Thanks for sharing your recipes. Excited to make remoulade. Do I use fresh, sweet (pickled), or sour (pickled), gherkins?

          Reply
          • Kim Nielsen

            April 20, 2020 at 7:33 am

            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)

  3. Kyle Arthur Lambert

    February 01, 2019 at 6:51 am

    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.

    Reply
    • Kim Nielsen

      February 01, 2019 at 11:22 am

      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.

      Reply
  4. Kirsten

    April 16, 2019 at 11:54 pm

    This a very simple way. Mayonnaise, relish (drained) and mustard

    Reply
  5. kim birketoft

    October 14, 2020 at 2:48 pm

    Is it the mustard that make that special remoulade flavour ???

    Reply
    • Kim Nielsen

      October 15, 2020 at 5:40 am

      I would say that it is the different vegetables and the turmeric that makes the remoulade special.

      Reply
  6. Poilipoil

    November 19, 2020 at 10:01 am

    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!!

    Reply
  7. Sjoerd

    January 05, 2021 at 4:59 pm

    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.

    Reply
    • Kim Nielsen

      January 06, 2021 at 10:19 am

      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)

      Reply
    • Lisa

      July 21, 2021 at 10:31 am

      1 star
      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

      Reply
  8. Erik

    January 04, 2022 at 10:25 pm

    5 stars
    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!

    Reply
  9. Lucie

    August 04, 2022 at 6:16 am

    4 stars
    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 !

    Reply
    • Kim Nielsen

      August 04, 2022 at 6:37 am

      You are welcome. I hope that you enjoy Denmark and the hot weather at the moment. Regards Kim (NordicFoodLiving.com)

      Reply
  10. Amy Smith

    October 22, 2022 at 8:49 pm

    5 stars
    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.

    Reply
    • Kim Nielsen

      October 24, 2022 at 6:55 am

      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)

      Reply
  11. Mona

    June 21, 2023 at 2:14 pm

    5 stars
    Remoulade is not a danish invention. You can thank the french for that recipe.

    Reply
4.20 from 25 votes (17 ratings without comment)

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