Two Types of Remoulade
Although remoulade was invented in France, I always think of it as Danish because when I was a kid, my Danish mom always had a tube of it from Denmark for making smÃ¸rrebrÃ¸d – a delicious open-faced sandwich made with a variety of ingredients. It is also used for fish meatballs and fried fish like I did with the pan roasted grouper.
Other countries have their own form of remoulade and use it on different dishes. For example in Iceland Remoulade is a condiment served with hot dogs and in the Netherlands and Germany it is served with fried fish. In Belgium you may find it as a condiment for french fries. Other places you may even hear it called a tartar sauce.
There are many variations of remoulade but they usually all are prepared with mayonnaise as a base. The French combine mayonnaise with mixed herbs, capers, cornichons and a little chopped anchovy fillets.
My little Danish Open Sandwiches cookbook written by Mette Herborg, given to me years ago by my mother, has remoulade made with hard-boiled and raw eggs, French mustard, wine vinegar, capers, tarragon, chives, parsley, gherkin pickles and pickled cucumbers.
The remoulade you see pictured in the photo is not the Danish version. I needed something quick and easy so I found a simpler version by Paula Deen. I think you will find it very good and very quick to make on those weeknights when you are struggling to get a meal on the table.
- For the Danish Remoulade:
- 2 hard-boiled egg yolks
- 1 raw egg yolk
- 2/3- cup olive oil
- 1- teaspoon mild French mustard
- Salt & Pepper - to taste
- 1 teaspoon wine vinegar
- 1 teaspoon capers
- Fresh tarragon - finely cut
- Fresh chives - finely cut
- Fresh parsley - finely chopped
- 1 small pickled gherkin - finely chopped
- 1 hard-boiled egg white - chopped
- 1 small piece of pickled cucumber - finely chopped
- For the Quick Remoulade:
- 1/3 cup fresh parsley - chopped
- 1/3 cup green onions - both white and green parts - chopped
- ¼ cup capers with some caper juice
- 1 clove garlic - minced
- 1- cup commercial mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- For the Danish Remoulade
- It says to "pound" the hard-boiled egg yolks together with a few drops of the wine vinegar. I'm not sure what that exactly means. Does she mean with a mortar and pestle? Or does she mean to mix vigorously?
- Next you stir in the raw egg yolk, French mustard and salt & pepper. Slowly add the oil while whisking to make a mayonnaise. So I guess this means you can combine the hard-boiled egg yolks, mustard and salt & pepper to commercial mayonnaise and go from there. However, I like the idea of making your own mayonnaise.
- Add the finely chopped herbs, capers, pickled gherkin and stir. You now have a Danish Remoulade or at least one version.
- For the Quick Remoulade
- Blend the parsley, green onions, capers and garlic in a blender or food processor.
- Add mayo, olive oil, lemon juice and mustard. Give it a whirl to blend well.
- Remove from blender and chill in refrigerator until you are ready to serve. Paula Deen says this will last for a couple of weeks in the refrigerator if covered and stored properly.
- Besides fish, you might enjoy this condiment on leftover chicken or how about to make chicken salad. I'll have to give that a try.