Strictly speaking, remoulade is a French sauce, but it gained the greatest popularity not in its homeland, but in the North of Europe, primarily in Denmark, where it acquired not only new shades of taste, but also a characteristic bright yellow color.
It is believed that remoulade suits primarily fried fish and various sea creatures, but it is also good with cold meats such as roast beef or grilled pork. And the Danes love it so much that they don't eat it with anything: from sandwiches to hot dogs and fries.
There are a great many variations on the theme of Danish remoulade, here is our tested and approved version:
- 2 dl homemade mayonnaise
- 1 dl creamy sour cream
- half a tablespoon of lemon juice
- 3 tablespoons blended pickles
- one tablespoon curry
- a third teaspoon of salt
- a pinch of ground pepper - to taste
- 3 tbsp. finely chopped parsley
Mix mayonnaise with sour cream, add lemon juice, curry, salt, pepper, mix well. Squeeze the chopped cucumbers in a colander or cheesecloth to get rid of excess liquid, especially vinegar. Add chopped cucumbers and herbs to the sauce, stir and set to rise before serving in the refrigerator. Serve cold.
And now about the possible options:
- Instead of or with cucumbers, capers and other pickled vegetables can be used.
- You can add finely chopped shallots, or just white onions to the finished sauce.
- Instead of parsley, you can use dill, tarragon, or other herbs to taste. And you can do without greenery at all.
- Sour cream can be substituted for lightly whipped heavy cream, or both can be mixed.
- Some recipe options include sugar, but we definitely won't advise you on this. As a last resort, add one teaspoon of sweetener, but this is definitely not necessary at all - it works very well without any sweeteners.
