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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.
Homemade Danish remoulade
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
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Sun-dried tomato Parmesan pesto is just fantastic for your breakfast bread or as spreading in your lunch sandwich. Of course, there are many other great things that you can use this homemade sun dried tomato pesto for - the two above examples are just what I typically like.
I personally like this tomato parmesan pesto due to the nice and strong taste from the sun-dried tomatoes. It has somehow a rich and delicious taste. Wonderful on a toasted bun or maybe as dipping for potato chips or cucumber sticks. All great snack for your guests or for a sports event in front of the TV.
Extending Shelf Life
Whenever I make a nice pesto in my blender then I always pour it in a small glass jar and then store it in the fridge.
I have one important trick that I would like to share with you. When storing food for a longer time it is always a good idea to clean the container or jar with some very hot water.
When you pour hot water into the food containers first, this kill all the bacteria and by that extend the life of the food inside.
This trick is especially good when you want to store this pesto for longer time. However, this applies to all food that you want to keep fresh.
Recipe for sun-dried tomato Parmesan pesto
Making a homemade pesto is just fantastic easy.
You simply just pour all the ingredients in a blender and run it on high speed. Keep running the blender for a couple of minutes or until everything is turned into a nice and smooth pesto.
Remember to add salt to taste before transferring the pesto to a small glass jar. I typically use a glass jar with a screw-on lid. Clean the container or glass jar as described in the section just above.
Sun-dried tomato parmesan Pesto
Ingredients
- 1 dl sun-dried tomatoes (2/5 cup)
- 1/2 dl grated Parmesan (1/5 cup)
- 1/2 dl olive oil (1/5 cup)
- 25 almonds
- 1 clove of garlic
- 1 handful of fresh basil leaves
- Salt to taste
Instructions
- Pour all the ingredients in a blender and blend everything on high speed
- Add salt to taste
- Pour the blended pesto in a glass jar which has been cleaned with boiling water. This hot water kills all bacteria and extends the shelf life of the pesto.
Notes
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Lemon curd is kind of dessert spreading or topping for your favorite food. Lemon curd is, as the name applies, normally made from citrus fruit like lemons, oranges and lime. However, it is also sometimes made from other fruit and different berries like straw- and raspberries.
In this recipe we have used lemons which gives a fresh and very delicious taste. The taste is a great balance between sweet and sour. Lemon curd has a consistency like soft butter which is why we sometimes call it lemon butter. Lemon curd is based on four simple ingredients; sugar, butter, eggs and a fresh lemon.
We have made this lemon curd in the microwave oven and it was super easy. It only took about 5 minutes to mix the ingredients together and then it was all microwaved for about 10 minutes on full power. However, depending on the quality of your microwave oven this time may vary a little. If you don't have a microwave oven you can also heat the mixture in a small sauce pan.
Use the lemon curd as spread on bread or as a filling in some very delicious blueberry pies.
Microwave Lemon Curd
2 small jars
Preparation time: 5 minutes
Total time: 1 hour
Ingredients:
200 g (7 oz) sugar
100 g (3.5 oz) melted butter
2 eggs
2 dl (4/5 cup) lemon juice (3-4 lemons)
the peel from 2 organic lemons
Instructions:
1. In a microwave proof bowl; mix together eggs and sugar.
2. Add the lemon juice, lemon peel and melted butter to the bowl and mix it well.
3. Microwave the bowl at high power in 1 minutes-intervals. After each minute stir in the mixture. We microwaved our lemon curd for 11 minutes. However, depending on your microwave oven we believe this time can range from 8 to 14 minutes.
4. The curd is done when it sticks to the back of a tablespoon. The curd gets a lot thicker when it cool down.
5. While the curd is still hot and liquid; pour it through a strainer so that lumps and peel gets removed.
6. Clean some glass jars using boiling water. Pour the mixture into the jars and keep it refrigerated for up 2-3 weeks.
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This is a simple and very easy recipe for homemade mayonnaise. Mayonnaise is sometimes also just known as mayo and is often used as a condiment or as spread in a sandwich. This homemade mayo only contains 4 different ingredients, it is easy to make and we think that the taste is so much better compared to the mayonnaise you can find at the grocery store - especially, if you are used to eat the cheaper brands.
A typical mayonnaise is based on eggs and oil. However, in some countries different extra ingredients are added. In France mustard is sometimes added which gives the mayonnaise a stronger and more yellow color. We personally prefer the completely white and very simple version based on fresh eggs and tasteless oil. Especially the oil can make a difference. We normally use tasteless oil like sunflower oil. However, at some places the mayonnaise is based on olive oil which gives it a special, but still great, taste.
This serving is not particular large but it can easily be doubled if you like. We normally only make one serving which gives about 2 dl (1 cup) of mayonnaise. This way we only make the mayonnaise when we need it and avoid having a large amount which maybe will turn bad.
We always use our stick blender to make mayonnaise - It is easy to use and it is less likely that the mayonnaise will separate compared using a whisk. We always use fresh organic eggs. However, you can also use pasteurized eggs if you are worried about salmonella. Salmonella is a bad bacteria which have had a lot of focus in Denmark the past decade. However, today the production of eggs are done in a very strict and controlled environment and the problem is almost not existing anymore.
Homemade Mayonnaise
about 2 dl (1 cup)
Preparation time: 5 minutes
Ingredients:
1 egg yolk
1/2 egg white (optional)
1.5 dl (2/3 cup) tasteless oil (like sunflower oil)
1/2 tsp lemon juice
pinch of salt
Instructions:
1. Pour the egg yolk (optional: and 1/2 egg white) in a small pitcher or bowl.
2. Add a pinch of salt and lemon juice.
3. Use a stick blender (immersion blender) to mix it together.
4. In steps, slowly add the oil while using the blender to mix all the ingredients together. It is important that the oil is added step wise, especially in the beginning - otherwise the mayonnaise will separate.
5. Continue adding the oil slowly until all the oil is nicely mixed with the egg yolk. Then the mayonnaise is done.
Tip: If you do not eat the mayonnaise right away; store it in a sealed glass which has been cleaned with boiling water.
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Nutella is just fantastic and we both love it! However, Nutella, or chocolate spread in general, are real energy bombs - they are packed with sugar and many different artificial additives. This recipe for chocolate spread is a great, and way healthier, alternative to the processed products you can find at the grocery stores. A chocolate spread can be used for many things. We love to use it as spread on bread like these birthday buns or on a slice of this healthy Paleo bread. It is also a perfect spread for these healthy banana pancakes which are great for breakfast.
This chocolate spread is like a healthy sugar-free nutella - the consistency is very similar and the taste is wonderful. This fact that this recipe has a relatively high content of nuts and dark chocolate gives it a very rich and natural taste. This way you can actually taste that it is based on fresh and real ingredients. The recipe contains five basic ingredients; nuts, dark chocolate, cocoa powder, milk and dates. The dates brings sweetness to the spread and is in general a great substitute to sugar. We have several healthy and sugar-free recipes on our blog where dates are the substitute for sugar.
Healthy Nutella with Nuts and Dates
1 little jar
Preparation time: 20 minutes
Ingredients:
200 g (7 oz) almonds or hazelnuts
100 g (3.5 oz) dark chocolate
2 semi-dried dates
1 tbsp cocoa powder
1.5 dl (2/3 cup) heavy-cream or milk
Instructions:
Step 1: Use a food processor or blender to blend the nuts (almonds or hazelnuts) until they are a smooth nut-butter. At first the nuts gets turned into powder, continue blending and the powder turns into a smooth butter.
Step 2: Remove the seeds from the dates and blend them together with the nut butter
Step 3: Melt the chocolate; break the chocolate into smaller pieces and place in a heatproof bowl. Place the bowl in a sauce pan with water, simmer and the chocolate will slowly melt. Pour the melted chocolate into the nut and date mixture and mix well.
Step 4: Add the cocoa powder and milk/cream to the mixture. Mix well.
Step 5: Clean a small jar using boiling water. Pour the healthy chocolate spread unto the jar and keep it refrigerated.
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Homemade jam is just wonderful. The taste is just way more rich and delicious compared to the processed jam you can buy at the grocery store. In a homemade jam it's also easier to reduce the amount of sugar so that the jam actually taste of the fruit and berries it's made off. The processed jam we can buy at the grocery stores in Denmark has a sugar content of about 45-50%. However, we have been told that the sugar content in jam is some places up to 60% - that's a lot of sugar! Sugar is a great ingredient to preserve the jam, give it sweetness and it's a lot cheaper compared to fruit and berries. The downside of homemade jam is that its shelf life is reduced, but when you take into account that it doesn't contain any artificial additives and less sugar we think is OK.
We always make our own jam, simply because it's very easy and the taste is just great. It takes about 45 minutes to make and that includes 30 minutes of boiling. We normally make a small batch - this way it's always gone before it has had the time to go bad.
This recipe is a delicious jam with blueberries and apples. Serve it on some freshly baked bread like these overnight buns with pumpkin seeds.
Blueberry and Apple Jam
2-3 small jars
Preparation time: 40 minutes
Danish title: Blaabaer og aeble marmelade
Ingredients:
3 apples
450 g (1 lb) blueberries (fresh or frozen)
100-150 g (3.5-5 oz) sugar
1 tbsp lime juice (optional)
Instructions:
Step 1: Rinse and peel the apples and cut out the core. Dice the apples and put them in a sauce pan.
Step 2: If you are using fresh blueberries, start by rinsing them. Put them in the sauce pan together with the apples.
Step 3: Pour the sugar into the pan. We always start by adding 2/3 of the sugar and then use the last to give the jam the final flavor at the end.
Step 4: Boil the blueberries, apples and the sugar at medium heat until it has the consistency you like. Normally it takes about 30-40 minutes.
Step 5: Now give the jam the final flavor by adding the last of the sugar in step. The total amount of sugar depends on the sweetness of the apples and your preferences. You can also add 1 tablespoon of lime juice, this gives a fresh taste to the jam.
Step 6: Clean some glass jars using boiling water. Pour the jam in the jars and keep them sealed and refrigerated. It will last for some week and longer if you keep the jars sealed.
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We love making food from the ground and with very simple ingredients - this way we exactly know what the food consist off and that's a feeling we like. This recipe for almond butter is a great example for some food that's super easy to make and only made from one ingredient, almonds!
Almond butter can both be raw or roasted which indicates whether the almonds are raw or have been roasted prior to grinding. As said, almond butter are very easy to make; you simply roast some almonds on a frying pan and then blend them in a food processor for about 5-10 minutes. This way you extract all the great oil from the almonds and turn them into a smooth and delicious butter, which is ready to be smeared on some bread - it's just wonderful. Almonds are known to be a great source of vitamin E, dietary fibers and essential minerals like magnesium, copper and calcium.
Almond butter can be used for many things. We personally love to use it as smeared on some freshly baked bread or this great Paleo bread. It's also great as dipping for snacks like carrot and cucumber sticks. Or maybe simply just eat the butter directly from the jar :-)
Almond Butter
Equipment
- Blender
Instructions
- If you want a roasted almond butter, start by roast the almond on a hot frying pan for a couple of minutes or until they start to change color.
- Pour all the almonds in a food processor and blend them. At first the almonds get chopped, then they become flour-like, then the flour start to thicken and finally the almonds are turned into a smooth almond butter. Keep blending until the butter has a creamy and butter-like consistency. It takes about 10 minutes of blending. If your food processor starts to heat up, let it cool for some time and then continue.
- Clean a glass jar using boiling water. This will kill all bacteria and extend the shelf life of the butter. Pour the almond butter in the jar and keep it refrigerated.
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A good barbecue sauce / marinade can be used for so many different occasions and it's especially perfect to marinate your meat in before you cook it on the grill. This recipe for barbecue sauce is very easy to make and it can be used for almost all kinds of meat.
See also: Simple recipe for a special Danish dipping sauce
There are so many different ways of making a barbecue sauce, however, we have tried to cut away all the fancy and special ingredients and stick to the most common and basic ingredients. This way the recipe only contains ingredients which most people already have in the homes or at least can find in every grocery store.
Read also: How to make a Nordic Hotdog
In the barbecue season, we always have a batch of this sauce ready in the fridge. When the weather allows it, we marinate some meat and throw it on our grill. One of the things we really love to cook on our grill are some barbecue marinated chicken drumsticks - they are simply just fantastic together with this BBQ marinate.
Basic Barbecue Sauce / Marinade
Ingredients
- 2 dl vegetable oil
- 1 dl ketchup
- 2 clove of garlic
- 4 tbsp apple cider vinegar (or similar vinegar)
- 4 tbsp brown sugar
- 4 tbsp soya sauce
- some chili powder
Instructions
- Mix all the ingredients together in a bowl. Keep mixing until the sauce has a uniform consistency.
Notes
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Pesto is just super delicious as spread on some freshly baked bread. This recipe for sun-dried tomato pesto is just really easy to make and it has a wonderful taste. We normally serve our homemade pesto together with a slice of bread. We have also served it as a part of a tapas dinner.
We think that a homemade pesto has a much better taste compared to the processed products you can find at the super market. There is really not much to say about this pesto besides that it is super delicious. If you love pesto like we do, we would also like to recommend this basil pesto
Sun-Dried Tomato Pesto
1 small jar
Preparation time: 15 minutes
Cuisine: Italy
Ingredients:
1 dl (1/2 cup) sun-dried tomato in oil
20-25 almonds
1/2 dl (1/4 cup) grated Parmesan
1/2 dl (1/4 cup) olive oil
1 garlic clove
1 small handful fresh basil
salt
Instructions:
1. Blend all the ingredients using a blender or food processor. Blend until the pesto has a smooth consistency. Add salt to taste.
2. Clean a small glass jar using boiling water. The hot water will kill bacteria so that the pesto will last longer. Pour the pesto in the jars and seal them right away. Keep them refrigerated.
Tip: Serve the pesto with some freshly baked bread.
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]]>The post Strawberry-Raspberry Jam appeared first on Nordic Food & Living.
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Homemade jam is just great! We love to make our own jam, it is just way more delicious compared to the processed products you can find at the super market. Processed jam is typically packed with sugar and additives that enhances flavor and preserve it. However, we do not believe all these additives are necessary. This recipe for homemade strawberry and raspberry jam only consist of four different ingredient; which is strawberry, raspberry, some sugar and the seeds from a vanilla bean. All very simple and easy-to-find ingredients.
Making homemade jam is actually very easy and requires minimal of work. All the ingredients are simply just poured into a small sauce pan and boiled for about 30-40 minutes - and that is it! We often make the jam Friday evening, then we have fresh and super delicious jam for our weekend breakfast.
You can find some of our other recipes for jam on our blog. We can also highly recommend this healthy and homemade chocolate spread.
Strawberry-Raspberry Jam
2 jars
Preparation time: 40 minutes
Ingredients:
300 g (11 oz) frozen strawberry
200 g (7 oz) frozen raspberry
100 g (3.5 oz) sugar
1 vanilla bean
Instructions:
Step 1: Pour the strawberries, raspberries, sugar and the seeds from a vanilla bean into a sauce pan. You can also add the empty vanilla bean it still has a lot of flavor. Turn on the heat and let it simmer/boil for about 30-40 minutes.
Step 2: When the berries are well-cooked and the jam has the preferred consistency; taste the jam and add more sugar if needed.
Step 3: Clean some small glass jars using boiling water. Pour the jam into the jars and seal them right way. This way they will last longer. Keep them refrigerated.
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