Denmark's beloved tangy-sweet condiment, often called the 'ketchup of Denmark': a mayonnaise base brightened with curry and turmeric and studded with finely chopped pickles and cabbage. It crowns fried fish, hot dogs and roast beef smørrebrød.
Danish remoulade is a distinct national condiment evolved from the French mayonnaise-based rémoulade, adapted with sweet pickles and curry powder into its own tangy-sweet style.
It is creamy and cool, sweet and tangy all at once, with a gentle curry warmth in the background. Tiny crunchy bits of pickle and cabbage give it texture, and a spoonful makes fried fish or a hot dog taste unmistakably Danish.
The mayonnaise base is a stable oil-in-water emulsion that carries fat-soluble curry and turmeric flavours and colour, while finely chopped pickles add acidity and crunch and a rest in the fridge lets the seasonings marry.
Variations
Made with a homemade mayonnaise from scratch, with added capers for sharpness, or a quick 'cheat' version stirring curry and pickles into store-bought mayonnaise.
On the Palate
Where Remoulade Danish sits in the Danish flavor cloud
Ingredients
Serves 8
How it's made
8 steps · 15 min
- 18 min
Very finely chop sweet pickled cucumbers, cauliflower or white cabbage and a little onion.
- 24 min
If using cabbage, blanch it briefly so it softens slightly, then drain and cool.
- 33 min
In a bowl, whisk together a good mayonnaise base with a spoonful of mustard.
- 42 min
Stir in curry powder and turmeric for the signature golden colour and mild warmth.
Watch outStir in the curry and turmeric until the whole base glows an even gold with no dry streaks of powder left.
- 53 min
Fold in the chopped pickles and vegetables until evenly distributed.
- 62 min
Season with a little sugar, salt, pepper and a splash of the pickle brine for tang.
- 7120 min
Cover and refrigerate for at least 2 hours so the flavours meld.
Watch outGive it at least a couple of hours cold — the raw curry edge softens and the flavours round out only after it rests.
- 81 min
Stir before serving as a topping for fried fish, hot dogs or roast beef smørrebrød.
