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Remoulade Recipes

A great sauce for fish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8 people
Course: Condiments
Cuisine: Danish

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
    Cup of Yum
  1. It says to "pound" the hard-boiled egg yolks together with a few drops of the wine vinegar.
  2. Stir in the raw egg yolk, French mustard and salt & pepper.
  3. 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.
  4. 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
  1. Blend the parsley, green onions, capers and garlic in a blender or food processor.
  2. Add mayo, olive oil, lemon juice and mustard. Give it a whirl to blend well.
  3. 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.

Notes

  • 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.