For many foods, it’s the sauce that makes the dish and with this recipe for Danish Rémoulade Sauce, the sauce is honestly the star. A mixture of fresh veggies and a secret addition, make this taste miles above and beyond your standard pre-packaged condiment.
While rémoulade sauce originated in France, it was a condiment destined to spread across new borders. Regions picked up this creamy culinary marvel and adapted it to regional ingredients and cultural preferences. In Denmark, the rémoulade got some slight tweaks to become the ubiquitous sauce we have today.
Most stateside rémoulades are made just with pickles, but Danish Rémoulade Sauce is a blend of fresh raw vegetables, fruits, and pickles to create a sauce packed with flavor.
In a blender or food processor, blend a bit of carrot, onion, apple, and pickles until finely chopped. Remove the mixture and give it a good squeeze to drain away any excess liquid (we don’t want a watery sauce!).
Next, the mixture gets blended with mayonnaise, sour cream, lemon juice, sugar, and turmeric.
While you can serve it right away, it tastes better and thickens up when the sauce is chilled for a bit.
It’s versatile, extremely versatile. While we all know it’s the classic sidekick to fried fish, pair this sauce a la the Danish way with french fries or hot dogs, it’s really a great pairing!
Danish Remoulade Sauce
- Yield(s): Makes about 1 cup
- 20m prep time
Ingredients
- 1/4 cup apple, peeled and roughly chopped
- 1/4 cup onion, peeled and roughly chopped
- 1/2 large carrot, peeled and roughly chopped
- 1 to 2 pickles, roughly chopped
- 1/2 cup mayonaise
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon granulated sugar
- 1/4 to 1/2 teaspoon turmeric
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- In a food processor finely mince the chopped onion, apple, carrots, and pickles.
- Transfer the mixture to a bowl and squeeze the juices out of the mixture and discard the liquid.
- In a clean bowl combine fruit-vegetable mixture with mayonnaise, sour cream, lemon juice, and granulated sugar, stirring well to combine.
- Add in turmeric. If you let the sauce rest in the refrigerator, the sauce will deepen in color.
- Season with salt and pepper, serve, and enjoy.
Recipe adapted from 12tomatoes
