Danish Remoulade

Name: Danish Remoulade
Prep time: 10 min
Cuisine: Danish
Ingredients: Mayonnaise — 200 g (3/4 cup + 2 tbsp); Piccalilli or finely chopped sweet pickles — 60 g (1/4 cup); Capers, finely chopped — 15 g (1 tbsp); Curry powder — 3 g (1 tsp); Turmeric — 1 g (1/4 tsp); Sugar — 5 g (1 tsp); White wine vinegar — 5 ml (1 tsp); Salt — to taste

The Quirky Foodster Team

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10 min

Prep

0 min

Cook

Ingredients

Mayonnaise — 200 g (3/4 cup + 2 tbsp)
Piccalilli or finely chopped sweet pickles — 60 g (1/4 cup)
Capers, finely chopped — 15 g (1 tbsp)
Curry powder — 3 g (1 tsp)
Turmeric — 1 g (1/4 tsp)
Sugar — 5 g (1 tsp)
White wine vinegar — 5 ml (1 tsp)
Salt — to taste

Method

Combine mayonnaise with curry powder and turmeric in a mixing bowl; stir until evenly coloured pale yellow.
Fold in chopped piccalilli or pickles and capers.
Stir in sugar and vinegar.
Season with salt to taste.
Chill at least 20 minutes before serving to let flavours meld.

Cultural Background: A sweet, mustard-tinged mayonnaise sauce studded with finely chopped pickles and capers, Danish remoulade diverges significantly from its French namesake, becoming milder and sweeter, and is an essential condiment on the classic Danish hot dog (pølse).

Tips: • Turmeric gives remoulade its signature pale yellow hue alongside the curry powder. • Piccalilli (a sweet, mustard-spiced pickle relish) gives the most authentic texture and flavour if available.

Variations: • Add a pinch of cayenne for extra warmth. • Use finely diced dill pickles if piccalilli is unavailable.

Storage: Refrigerate in an airtight container up to 5 days.

Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 90 kcal, 0.3 g protein, 9 g fat, 2.5 g carbohydrate per 15 ml serving.

FAQs: What is Danish remoulade traditionally served with? The classic Danish hot dog (pølse), as well as fish dishes and sandwiches. How is it different from French remoulade? Danish remoulade is sweeter and milder, built around curry powder and pickle relish rather than the sharper herbs and capers of the French original.