Ode to Remoulade!
Back in Denmark (finally) and I get my turn on the computer (also Finally) after Alyssa blogs, uploads photos and Facebook, the latter of which is by far the most time consuming and of course the most important!
So what is Remoulade I hear you shout? Well if you asked a French bloke he would say “it eez of corz a sauce invented in Franz, by zee French and stolen by zee world” but then he would probably say that about boiled egg or chow mein (sorry Steph but it is slightly true!). In truth, it probably was invented in France but I have to say that the French version is pretty much a tartar sauce just harder to pronounce.
The Danish version in my opinion is FAR superiour and can be served with almost anything and it is a great substitute for mayonnaise , it is fantastic liberally squirted or spread on Fries, Ham sandwiches, Fish Frakadeller (fish meatballs), or in Alyssa’s case rye bread with jam, boiled egg, pate and crispy onions- don’t ask.
So what’s the difference you shout once again? It is a magical combination of cauliflower, pickled vegetables and curry powder all cleverly mixed together and bound with mayonnaise….Okay, granted it doesn’t sound that great on paper or screen but if you are looking for a new condiment to spice up your lunch box/bag (Tom) this may be the tasty yellow goodness you are looking for.
Since Alyssa and I arrived in Denmark we have consumed about 900 grams between us, let me break that down……900 grams= 31.7 Ounces let’s say 32 for easy math, that is an average of 16 ounces each or a pound (LB), every 100 grams (3.5 ounces) contains 39 grams of fat so we have each consumed 175.5 grams of fat through remoulade alone or about 1575 calories which means to burn it off we have to do about 363 minutes of continuous car washing or 5 hours of lawn raking, which may be why we eat it whilst running – much like a long distance biker eating a protein bar on the ride isn’t it?!
Of course the reward outweighs the punishment and it is worth every finger licking mouthful, is that copyrighted? (sorry colonel Sanders) and as with life it should be enjoyed in moderation!
With that I am giving you my recipe for Remoulde, it may seem a little involved but the completed recipe will make a lot and will hopefully last a bit longer than if it was in mine or Alyssa’s hands!
Enjoy, and if you make it, let me know what you think
This is a huge batch simply because I love it so much. I would suggest dividing the recipe by 2 or 3.
Note, it is easiest to chop all of the veg in a food processor to get the same size and consistency!
8 TBS Finely chopped pickles (Cornichons work best)
3-4 TBS Finely Chopped Tarragon
6 TBS Finely chopped Onion
4 Tablespoons Dijon Mustard
2 1/2 Teaspoons Curry powder lightly toasted on a hot pan
2 TBS White wine vinegar
6 TBS finely chopped capers
3 TBS finely chopped Dill
7 Oz/200 Grams Finely chopped cooked cauliflower
3 ½ Oz/100 Grams Sour Cream or Crème Fraiche
16 Oz/450 Grams Mayonnaise
3 TBS Fine White sugar
Salt and pepper to taste
Stir everything together and allow it to sit overnight.
Eat with everything you can get your hands on!