Danish Remoulade

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.
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Course: Condiment, Dip
Cuisine: Denmark, North Western European, Scandanavian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup
Author: My Hungry Traveler


  • 2 cup container with lid


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


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

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