Home made Remoulade

See here for pictures

Remoulade (a.k.a one of the hardest words you will ever try to pronounce correctly) is another Danish favourite. It’s been made into a sort of generic sauce like tomato ketchup or mayonnaise, but we made the ‘real’ version for Easter lunch. The best thing I can compare it to is a kind of coleslaw, a very creamy, zingy kind of coleslaw.

It’s ridiculously simple and you don’t even need to turn on your oven – it’s all raw ingredients. The ‘Ravigotte’ sauce is a special danish sauce, so seeing as you probably aren’t able to get a hold of it, mustard will do! Just perhaps add a little less that the Ravigotte sauce.

INGREDIENTS

• 1OOML STOKES REAL MAYONNAISE
• 1/2. DL. RAVIGOTTE SAUCE
• 1 TSP TARRAGON
• SALT AND PEPPER
• 2 COARSELY GRATED CARROTS
• 1/4 OF A CAULIFLOWER
• 3 PICKED CUCUMBERS
• 1 RED ONION
• 2 TBSP CHOPPED CAPERS
• 1 TBSP CHOPPED PARSLEY

First of all, mix your liquidy ingredients together. So mix the mayonnaise and either ravigotte sauce or mustard together, then add tarragon, salt and pepper.

The ingredients will need to be chopped quite finely (unless you want it to be really really chunky, but I think it’s better if it’s cut nice and finely). So, grate the carrots quite coarsely. Don’t use the smallest side of the grater! Then slice the gherkins into very thin slices and do the same with the red onion. Cut a quarter of a cauliflower (you can do it so the cauliflower looks a bit like a pacman) and remove the inner stalk. It’s a little too tough to go in so that’s why we didn’t add it in. Just cut it up into thin slices as you would mushrooms. For the capers it’s quite hard to cut them precisely, so just cut them as small as you possibly can, then do the same with the parsley.

Throw all the ingredients into the mayonnaise dressing and stir thoroughly.

That’s it! Not complicated at all. This goes especially well with fish cakes or fish fillets, though of course you can eat it with whatever you want. It tastes yum over rye bread, or in a sandwich. I don’t know why it tastes so good, it has such a distinct flavour that I absolutely love.

bon appetit