How to make Tings Lisbon's homemade Remoulade Step by Step

For our non-Danish friends: Remoulade makes the Danes crazy 🙂

A few days ago, a new retail outlet began importing Nordic products. Among them was remoulade. The Danish and Swedish community went wild.

It’s not to be arrogant, but I would understand the euphoria if it were items like our unique Danish cheeses, Heerings from Bornholm, herbs and spices from Mill & Mortar, snaps, Bülow liquorice, Samsø salt, quality flour or charcuterie that either don’t exist here or are too complicated to make oneself. Much like the French do in the ‘local’ French shop.

But remoulade?

I simply don’t understand it at all.

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.
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Strategies to use sauce (salted condiment) were necessary for cooks at a time before refrigeration was available. People often used remoulade to hide the tainted flavor of spoiling meat, poultry and fish. Isn’t that appetizing?

Remoulade Sauce Mike Benayoun on on 196 flavours

It’s so easy and so cheap to make that anyone can whip it up in an instant without needing any culinary skills at all.

We always make our own mayonnaise – normal or vegan. Its easier, faster, better and cheaper than buying one. Just follow our receipt (link below)

If yo don’t do that, pop into your local shop and grab a jar of mixed pickles in vinegar and a jar of mayonnaise.

Chop the pickles and mix them with the mayonnaise, then add mustard, salt, pepper, and sugar until it tastes just right.

You don’t need turmeric; it’s mainly used to get that yellow colour.

If you want to treat yourself and impress your friends, you can create your remoulade from scratch using whatever you have in your fridge and at your local grocery store. Feel free to follow my recipe below and adjust it as you like. A cold beer or glass of wine always adds to the fun!

Have fun and bon appétit.

Thomas

The recipe

Tings Lounge Recipe Mayounnaise — THE INGREDIENTS: Mayonnaise, Creme Fraiche and mustard...

Tings Lounge Recipe Ingredients — .... and chives, carrots, pickled silverskin onions, lemon, tarragon, capers, pickled cucumbers/cornichons

If you - like me - prefer a 'solid' remoulade that doesn't run, use a very creamy mayonaise. Make your mayonnaise very creamy.

Forget about your diet - use the fattest creme fraiche you can get!

Mix your mayonnaise (4 large tbsp), creme fraiche (3 tbsp) and Dijon Mustard (2 - 3 tsp)

Add turmeric and mix it all and add more turmeric until it gets the color you like.

Tings Lounge Recipe Remoulade — ... and mix it with your mayo/creme fraiche/mustard mix..

Add salt, pepper & sugar until it gets the taste you like...

... and put it in your clean Heinz Ketchup bottles like you do with your mayonnaise

Comments to the recipe

The Mayonnaise: I make my own. Its cheaper, more tasty and very easy to make. The recipe is here.
The lemons: we have a very potent lemon tree that produces hundreds of lemons every year which I preserve and use all year. I use them instead of fresh lemons. Its very easy to make the lemons yourself – the recipe is here.