We don’t buy our remoulade. WE MAKE IT! – and here is how we do!Tings LisbonThe best One Star Hotel in Lisbon

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

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

A few days ago a new retail outlet has started to import Nordic products. Among them REMOULADE. The Danish and Swedish community went crazy

It’s not to be arrogant – but I would understand the euphoria if it was items like our unique Danish cheeses, Heerings from Bornholm, Herbs and Spices from Mill & Mortar, Snapse, Bulow Lakrids, Samsø Salt, Quality Flour or charcutier that either don’t exist here or are too complicated to make yourself. Like the French do in the ‘local’ French shop.

But Remoulade?

I don’t get it at all!

It’s so easy and so cheap to make that everybody can make it in an instant with out any culinary skills at all. Go to your local Mini Preco and buy a glass of mixed Pickles em Vinagre (345 gr – 0,95 €) a glass/bottle of Maionese (from 0,90 € – 3,90 € for 400 – 900 gr). Chop the pickles and mix it with the mayonnaise and add mustard, salt, pepper and sugar until it reach the taste you like. You don’t need turmeric – its mostly used to get the yellow color.

If you want to give yourself a treat – and spoil your friends – you can create your remoulade from scratch and make it personal and delicious from what’s available in your fridge and at you local grocery store.

Or you can follow my recipe below and change it along the way… a cold beer or glass of wine increases the spirit

Have fun and bon appetite.

Thomas

The recipe

THE INGREDIENTS: Mayonnaise, Creme Fraiche and mustard...

.... 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.

... 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.