Two Remoulade Recipes
Remoulade is a zesty condiment from France. It’s known for its creamy texture and bold flavor. This classic sauce is a staple in many kitchens. It elevates a variety of dishes with its unique blend of ingredients. Made with a mayonnaise base, the remoulade is flavored with mustard, herbs, and spices. The result is a rich, tangy taste that pairs well with seafood, meats, and vegetables.
Its magic is in its versatility. You can tailor it to fit different tastes and culinary styles. In Louisiana, Creole remoulade adds paprika, hot sauce, and Creole mustard. This spicy version complements the region’s vibrant cuisine.
Drizzle it over crab cakes, use it for fried shrimp dip, or spread it on a po’boy sandwich. Remoulade adds a burst of flavor to any meal.
In this recipe, I’ll show you how to make homemade remoulade. With fresh ingredients and simple techniques, you can impress your family and friends with this timeless sauce.
Danish Remoulade
Although it originated in France, I have always associated it with Denmark. When I was a kid, my Danish mom always had a tube of it from Denmark for making Smørrebrød, a delicious open-faced sandwich topped with various ingredients. Remoulade also pairs well with fish meatballs and fried fish, as I used it with pan-roasted grouper.
Other countries have their versions of remoulade and use them in different dishes. For example, in Iceland, remoulade is served with hot dogs. It’s a popular topping for fried fish in the Netherlands and Germany.
In Belgium, remoulade is often served with French fries; in other places, it’s known as tartar sauce.
While variations of remoulade exist, most versions use mayonnaise as the base. The French version combines mayonnaise with mixed herbs, capers, cornichons, and sometimes chopped anchovy fillets for added depth.
Danish Remoulade Compared to French Remoulade
Danish and French remoulade differ significantly in their ingredients, flavors, and culinary uses.
Ingredients:
French Remoulade: Typically made with a base of mayonnaise, Dijon mustard, capers, cornichons (small pickles), herbs like parsley and tarragon, and sometimes anchovies. It has a creamy texture with a tangy and savory flavor profile.
Danish Remoulade: Contains a base of mayonnaise or a mixture of mayonnaise and neutral oil, along with pickles (often sweet pickles or gherkins), mustard, lemon juice or vinegar, and sometimes ingredients like curry powder, onions, and chopped vegetables. Danish remoulade tends to have a sweeter and slightly tangy taste compared to its French counterpart.
Flavor Profile:
French: Offers a more herbaceous and savory profile due to the inclusion of Dijon mustard, capers, and herbs like tarragon.
Danish: Its sweeter taste is due to the addition of sweet pickles or gherkins, and it often features a hint of curry powder, giving it a unique flavor that sets it apart.
Culinary Uses:
French Remoulade: Typically used as a condiment or sauce for seafood dishes (such as crab cakes or fried fish), as well as for cold meats or as a spread in sandwiches.
Danish Remoulade: Popularly served with open-faced sandwiches (smørrebrød) in Denmark, where it complements a variety of toppings like fish, cold cuts, or boiled eggs. It’s also used with fried foods or as a dipping sauce.
Remoulade Recipes
Ingredients
For the Danish Remoulade
- 2 egg yolks hard-boiled
- 1 raw egg yolk
- ⅔ cup olive oil
- 1 teaspoon French mustard mild
- 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
- ⅓ cup fresh parsley - chopped
- ⅓ cup green onions both white and green parts - chopped
- ¼ cup capers with some caper juice
- 1 clove garlic minced
- 1 cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
Instructions
For the Danish Remoulade
- It says to "pound" the hard-boiled egg yolks together with a few drops of the wine vinegar.
- 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.
