Has somebody the receipt for Danish Remoulade?

Question

Danish Remoulade

I know its very yellow and with eggs and gherkins. But I would like to have the real ingriedients. Kerstin

Answer 1

Remoulade (Danish Rιmoulade)

Recipe 1:

200 g of mayonnaise; 2 SS of chopped marinated cucumbers; 2 SS of capers; 1 onion;

1 bunch parsley; 1 dl whipping cream Seasoning the mayonnaise with minced cucumbers, capers,

finely chopped onion and minced parsley.

Stirring under whipped cream shortly before serving

Recipe 2:

2 egg yolk; 1 finely chopped onion; 2 chopped stems tarragon/chervil/parsley; 1 SS of lemon

juice; 1 chopped pickled gherkin; 1 SS of capers; 0.125 Ltr. Oil; 1 SS of mustard; salt; pepper

Mixing egg yolk, mustard, lemon juice, salt+pepper and adding under stirring the oil.

Mixing in Onion, herbs, cucumber and capers

Recipe 3:

2 egg yolk of hard-boiled eggs; 2 fresh egg yolk; 1 pinch salt; 1 pinch sugar; 1 pinch pepper;

approx. 0.25 ltr. vegetable oil; 1-2 SS of aromatic vinegar; 1 TS mustard; 1 TS capers;

2 anchovies; 2 tbsp of minced dill + tarragon

Passing through a sieve the hard boiled egg yolk, stirring smooth with the raw egg

yolk + salt + sugar + pepper, adding under permanently stirring drop by drop vegetable

oil + vinegar in the change, then seasoning with mustard + capers + watered and mashed

anchovies + herbs (dill + tarragon)

Answer 2

Very funny Kerry K, but seriously here is the recipe:

250 ml of mayonnaise

2 tablespoons mixed herbs (parsley, chives, chervil and tarragon)

1 tablespoon drained capers

2 finely diced cornichons

A few drops of anchovy essence (this is optional).

Answer 3

Mostly Danes buy remoulade in a tube in the store. They don't make it at home. It's basically like mayonaise with pickle and herbs in it. Instead of parsley you can use chervil or tarragon but it has to be the fresh herb, not dried. The mustard should be German or European mustard not yellow American mustard. Danes eat remoulade on all kinds of food including french fries.

2 egg yolks; 1 finely chopped onion; 2 tablespoons finely chopped parsley 2 teaspoons of lemon juice, I finely chopped pickled gherkin; 2 teaspooon bottled capers; 125 Ltr. olive oil; 1 tsp mustard; salt; pepper

Mix egg yolk, mustard, lemon juice, salt+pepper and add oil slowly, mixing it in. .

Last add onion, parsely, cucumber and capers

Answer 4

where did you buy it from?  some shops will give a refund without a receipt......oh you mean recipe - sorry don't have that

Answer 5

Remoulade (Danish Rémoulade)

Recipe 1:

200 g of mayonnaise; 2 SS of chopped marinated cucumbers; 2 SS of capers; 1 onion;

1 bunch parsley; 1 dl whipping cream Seasoning the mayonnaise with minced cucumbers, capers,

finely chopped onion and minced parsley.

Stirring under whipped cream shortly before serving

Recipe 2:

2 egg yolk; 1 finely chopped onion; 2 chopped stems tarragon/chervil/parsley; 1 SS of lemon

juice; 1 chopped pickled gherkin; 1 SS of capers; 0.125 Ltr. Oil; 1 SS of mustard; salt; pepper

Mixing egg yolk, mustard, lemon juice, salt+pepper and adding under stirring the oil.

Mixing in Onion, herbs, cucumber and capers

Recipe 3:

2 egg yolk of hard-boiled eggs; 2 fresh egg yolk; 1 pinch salt; 1 pinch sugar; 1 pinch pepper;

approx. 0.25 ltr. vegetable oil; 1-2 SS of aromatic vinegar; 1 TS mustard; 1 TS capers;

2 anchovies; 2 tbsp of minced dill + tarragon

Passing through a sieve the hard boiled egg yolk, stirring smooth with the raw egg

yolk + salt + sugar + pepper, adding under permanently stirring drop by drop vegetable

oil + vinegar in the change, then seasoning with mustard + capers + watered and mashed

anchovies + herbs (dill + tarragon)

Answer 6

Rémoulade Sauce - Remouladesås

Serves 4

3/4 cup mayonnaise thinned with

4 tablespoons heavy cream, whipped

1 1/2 tablespoons prepared mustard

1/2 tablespoon capers

1/2 tablespoon chopped chive

1/2 tablespoon chopped parsley

1/2 tablespoon chopped pickled gherkin

few drops worcestershiresauce

Mix all ingredients until well blended.

Shrimp Remoulade Sauce

Ingredients:

110      ml       mayonnaise

110      ml       Creole mustard

1/2  clove       garlic (pressed)

1/2                  medium onion

                       salt & pepper to taste

1      tsp          celery (mashed in garlic press)

2      tsp          Worcestershire sauce

15      ml          lemon juice

1/8  tsp           sugar

Directions:

Mix all ingredients together, scraping the onion into the sauce (or you may puree.



This is usually served over shrimp. Serve 2 generous tablespoons of sauce atop each 4 to 6 shrimps, arranged on a bed of lettuce.



A note about Creole mustard. This is a brown mustard, and in New Orleans recipes it definitely means a specially prepared brown mustard.

It is highly spiced and contains a much higher percentage of

horseradish -- and hence has a distinctively spicier taste and sharper bite --than most ordinary brown mustards.

If you want a “warm” dish including shrimp, scallops, and andouille sausage, then chop some sausage and saute with raw shrimps & scallops in a very small amount of olive oil (maybe a bit of garlic and thyme).

Then make a sauce out of the pan “drippings”, a few Tbls. of remoulade sauce, and some heavy cream.

Add cayenne pepper, salt & black pepper

to taste.

hope this helped.       good luck and enjoy.