Danish Style Tartar Sauce Remoulade Recipes

HOMEMADE DANISH REMOULADE

Homemade Danish remoulade image

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.

Provided by NordicFoodLiving.com

Time 10m

Number Of Ingredients 13

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

Steps:

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.

DANISH STYLE TARTAR SAUCE : REMOULADE

DANISH STYLE TARTAR SAUCE : REMOULADE image

Categories Condiment/Spread Vegetable Side No-Cook Quick & Easy

Yield 1-1/2 cup

Number Of Ingredients 7

Ingredients

1 cup mayonnaise (made with olive oil)
1/2-3/4 cup white onion, finely chopped
1/2-3/4 cup kosher pickles, finely chopped
1/4-1/2 cup fresh parsley, finely chopped
curry powder (to taste + color)
1/8 tsp. dry mustard
dash of salt (to taste)

Steps:

DIRECTIONS: (Remember that the main goal of this recipe is a balance of taste and textures to the palette.) So, let's begin: 1: PREP: Chop onion, pickles and parsley and set aside in small bowls and add mayonnaise to a small mixing bowl as shown above. 2: COLOR: This part may seem a bit tricky only because I have not stated the amount to use for the curry powder. But, this is how I do it since the intensity of the powder may vary with age and type. There are two goals that I am aim for here. One is color and the other is taste. However, in this early stage color is my motivation. So, I only take the color near to what I want it to be making sure the taste is not too dominate. This color should be a very light yellowish-green. 3: Next, add the dry mustard (hold off on the salt until you have added the other ingredients as the brine flavor from pickles might do just the trick). 4: TEXTURE: This part is the fun part for me since now we will begin to add the chopped ingredients a little at a time. First, add some parsley - about half and mix. Second, add some onion and pickles to the mix. The taste at this point starts to come together. But, we are far from being finished here. This is actually the point where you may realize that the onions are a bit too strong or that the pickles are a bit salty. Pay attention to these little taste factors. Repeat and add additional curry powder as necessary. The consistency should be like chunky porridge. Aim for what tickles your texture and taste buds.

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