Remoulade
Danish remoulade is not the same as the French sauce. It's a staple of the hot dog stand, where it goes on the 'pølser' with crispy onions, and the lunch table with fried plaice.
The Danish remoulade is a tangy, curried mayonnaise sauce with pickles and herbs. Served with fried fish, frikadeller and smørrebrød.
Ingredients
Method
Mix the mayonnaise and yoghurt in a bowl.
Stir in the gherkins, capers, parsley and chives.
Add the curry powder, mustard and lemon juice, and mix well.
Chill for an hour so the flavours blend. Keeps for 4 days.
A little turmeric adds the traditional yellow colour. Pat the pickles dry so the sauce stays thick.
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