I’m honestly not too sure if my ancestors even ate this stuff, but do we really care these days. At some point I might be blamed for trying use recipes from different countries, stealing their culture.
Heck, that is what my recipes are all about. Making, trying, and eating foods from around the globe. I love food from all continents, and I see that as deep respect for their food and traditions. I’m sure most would be very happy to see others make food from their home countries. The results will never taste as wonderful as when served where they originate from. But, I try.
The Danes yes remoulade with many things, topping on our famous lunch rye bread platters, dipping sauce for fries, excellent with fish n. chips, and as a condiment for hotdogs. And, of course, many other combinations.
It is found fridges in most households across the Danish kingdom. We love it!
When we leave Denmark, some might bring a few bottles in their suitcase. For us Danes who have taken up residence abroad, we crave it and have it on the Santa wish list throughout the year. When relatives visit, we ask for remoulade and Danish cheeses. It’s an addiction.
Ever since we moved to the US, I have explored various recipes and developed my own version.
Danish remoulade is actually fairly easy to make, and I have evolved my recipe over the years. The basic remoulade is literally just mayo, sweet relish, some mustard, and then curl powder. I’ve spiced it up a little, adding some excellent flavors.
There are some debates as to where and how “owns” remoulade. I have no doubt that it was invited to the French cuisine given their talent for excellent fine foods.
Remoulade sauce originated in France around the seventeenth century and appears to derive from ramolas, a word in the northern dialect of Picardy which means “horseradish”, which itself came from Latin word armoracea. Sauce is actually a French word as well.
Countries that serve remoulade have made their own variations of remoulade. So, if you travel around Europe, you will see and taste all kinds of remoulade creations.
In the US, we eat it regularly and is a stable part of our BBQ condiments.
Just for the record, the Danish Viking Remoulade is obviously the best!
Viking Remoulade ingredients
- 1 cup of mayo (vegan or real)
- 1/4 cup of Greek yogurt
- 1 whole shallot
- 2 tablespoons of capers
- 1 cup of sweet relish, of either;
- Precut sweet relish
- Sliced sweet relish
- 2 teaspoons of Dijon mustard
- 2 tablespoons of yellow curry
To make remoulade, you just need to follow these simple steps
1-2-3 let’s get creative
- Chop the shallot into very fine pieces
- Drain the capers and chop it very well
- For the relish – drain well no matter which option you use
- For sliced sweet relish, chop it very fine
- Pour the mayo and yogurt into a small bowl (big enough to hold all the ingredients
- Add the chopped ingredients
- Add the mustard
- Add the curry powder
- Gentle mix and turn the ingredients
You need to decide, based on your tastebuds and pallets, how much curry powder to add. I normally use 2 tablespoons and let it sit in the fridge a few hours to gather strength.
It is important to note that the remoulade will not turn yellow instantly from the curry. The strength of the curry will get more prominent when it rests in the fridge for a few hours.
Well, there you go. I hope you enjoy this excellent condiment.
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