Different than the rich red remoulade sauces of Spain and France, this Scandinavian version is more like a tartar sauce. It goes exceptionally well with fried or baked fish and can often be found topping a smørrebrød and always on a røde pølser, the famous Danish hot dog.

Danish Remoulade

This sauce is exceptionally easy to make and is delicious on all kinds of seafood and as a part of a traditional smorrebrod. No self respecting polser hot dog would ever, ever be caught without it.

5 from 1 vote

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Course: Condiment, Dip

Cuisine: Denmark, North Western European, Scandanavian

Prep Time: 5

Total Time: 5

Servings: cup

Author: My Hungry Traveler

Equipment

2 cup container with lid

Ingredients

1 cup Mayonnaise
4 tbsp Dijon mustard
⅓ cup Dill pickles, chopped or relish
4 tbsp Capers, chopped
1 tsp Dried tarragon
1 tsp Tumeric or curry powder
Salt and ground black pepper to taste

US Customary – Metric

Instructions

In container with lid, add all ingredients and mix thoroughly to combine everything. Can be stored covered in the refrigerator for months.

Nutrition

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Danish Remoulade