Remoulade
Homemade remoulade
A remoulade is like the Danish version of tartar sauce, which is served to fish'n'chips in England. The recipe for remoulade is probably a Danish invention, although it is very similar to dips found in other countries. For example, a very similar dip is made in France, and it is also known there as ""rémoulade" originates from. In Danish cuisine, the dip is an absolute must. fish cakes and fish fillet. You can make it exactly as coarse as you want by adjusting how finely you chop the ingredients.
What is remoulade made of?
Remoulade is made from mayonnaise and finely chopped fresh and pickled vegetables. In this recipe, the base is made from equal parts mayonnaise and Greek yogurt (or crème fraiche). This gives a good consistency with just the right amount of fat. From fresh vegetables, add onion, carrot and red onion. From pickled vegetables, add cornichons (mini cucumbers) and capers. From herbs and flavorings, add fresh chives, and season the remoulade with lemon juice, Dijon mustard, sugar, salt and pepper. Last but not least, homemade remoulade gets its color from ground turmeric. Start by adding a little, and let the remoulade steep for a while, because the color will become stronger over time.
Easy and quick remoulade
Remoulade is super easy to make yourself. The only thing that might seem a bit overwhelming is the length of the ingredient list. And yes, it is quite long - but fear not! Once you have everything in the fridge, it really doesn't take more than 5-10 minutes to mix it together. So after a very short time in the kitchen, you are ready to serve your delicious, homemade remoulade. To make the process even easier, you can grate most of the ingredients - either by hand or using a food processor or mini chopper. You can of course also chop everything by hand, but make sure to do it super-super fine, because that will be the best result.
Also try: Sandwiches with roast beef and homemade remoulade or vegan manta ray
Tips for the best recipe for homemade remoulade
To get the best results, we have a few tips you can write behind your ear before you go into the kitchen:
- Use a creme fraiche or Greek yogurt that is firm in consistency. If it is too runny, the finished result will be too runny.
- Save a little on the turmeric. Let your remoulade steep for a while before adding more, as the color will become stronger over time.
- Taste! For the best flavor, it needs to have a good balance between acid, sweetness, salt and fat..
