Remoulade

Ingredients

Mayonnaise base

• 2egg yolks
• 1 tbspDijon mustard
• 300 mlneutral oil
• 1 tbspwhite wine vinegar
• ½ tspsalt

The relish

• 150 gwhite cabbage, very finely chopped
• 100 gpickled cucumber, finely chopped
• 1 tbspcapers, chopped
• 1small onion, very finely chopped

Seasoning

• 1 tspground turmeric
• 1 tspcurry powder
• 1 tbspsugar
• 1 tbsplemon juice
• white pepper

To serve

• hot dogs
• fried plaice
• roast beef sandwiches
• frikadeller

Directions

1. Make the mayonnaise first, with everything at room temperature. Cold eggs and cold oil are the commonest reason a mayonnaise splits, so take them out an hour ahead.
2. Whisk the yolks with the mustard and salt. Add it a few drops at a time until the emulsion visibly takes and thickens. Once it has taken, add the rest in a thin steady stream.
3. Whisk in the vinegar, which also loosens it slightly. If it splits, start with a fresh yolk in a clean bowl and whisk the split mixture into it a little at a time.
4. Chop the cabbage, pickle, capers and onion as finely as you possibly can, close to a mince. Salt the chopped cabbage lightly and let it stand 15 minutes, then squeeze it dry. Squeeze the cabbage properly, because its water thins the mayonnaise and the sauce goes runny within a day.
5. Drain and squeeze the chopped pickle as well. Fold the vegetables into the mayonnaise. Add the turmeric a little at a time until the colour is a clear pale yellow rather than orange.
6. Season with white pepper and taste. It should be sweet first, then tangy, with the vegetables giving texture rather than flavour.
7. Taste again after chilling and adjust the sugar and lemon, because cold dulls both. It keeps four or five days in the fridge. Serve it on a hot dog with fried onions and pickled cucumber, which is the classic pølsevogn combination.

Technique

• Commercial Danish remoulade is a staple in every supermarket and is what most households buy.
• The colour should be pale yellow rather than the deep yellow of some commercial versions.
• It is one of the fixed elements of a Danish hot dog alongside ketchup, mustard and crispy onions.

Substitutions

• Good shop-bought mayonnaise as the base, which is a reasonable shortcut.
• Finely chopped gherkins in place of Danish pickled cucumber.

Variations

• With chopped hard-boiled egg folded through.
• Made sharper, with less sugar.
• The French rémoulade, with anchovy and herbs.

History

The Danish version, sweeter and yellower than its French namesake, became a national condiment through the hot dog wagons of the twentieth century.

Frequently asked questions

What is Remoulade?

Remoulade is a sauce & condiment from Denmark: sweet yellow mayonnaise relish squeezed over hot dogs, fish and roast beef. The Danish version, sweeter and yellower than its French namesake, became a national condiment through the hot dog wagons of the twentieth century.

How long does Remoulade take to make?

Remoulade takes 30 min plus 2 hr chilling of preparation and no cooking at all. The recipe makes about 500 g. It is rated easy to make.

What can I substitute in Remoulade?

Yes, within limits. Good shop-bought mayonnaise as the base, which is a reasonable shortcut. Finely chopped gherkins in place of Danish pickled cucumber.

What is the most important thing to get right in Remoulade?

Drain and squeeze the chopped pickle as well. Fold the vegetables into the mayonnaise. Add the turmeric a little at a time until the colour is a clear pale yellow rather than orange.