Remoulade
Remoulade is a Danish condiment used to top off fish, hot dogs, open-faced sandwiches of varying kinds, even for dipping French Fries into. Whenever I travel back home to Denmark, Remoulade is one of the many food related items that fill my suitcase when I come back to the US. Then one day my good Danish friend Mona told me how to make it myself and it taste just like the real thing. It is similar in taste to a Tartar sauce, only sweeter and it’s really easy to make. Make sure to use a yellow mustard to give the Remoulade its distinct yellow color. Enjoy!
Sweet relish squeezed dry
Ingredients:
1 cup sweet relish
1 cup Hellman’s mayonnaise
3 teaspoons yellow mustard
1/2 teaspoon sugar
Directions:
Place relish onto a piece of cheese cloth or a clean kitchen towel, twist into a tight ball and squeeze out as much fluid as you can. Place squeezed relish into a small bowl and add mayonnaise, yellow mustard and sugar. Mix until well combined. Place in an airtight container and keep refrigerated until ready to use.
Source: my good friend Mona
My Danish Kitchen 
[…] shrimp and cucumber salad with horseradish mayo from Bon Appetit, home made butter, remoulade from My Danish Kitchen area, deviled eggs with horseradish and black pepper, Swedish cheesecake from She Simmers, and […]
I’m so keen to make this but just not sure what “sweet relish” is. Here in Australia, “relish” is more so a TYPE of condiment that can be made from numerous ingredients. In the context of this recipe, what is it made from? Many thanks!
Michael, that is exactly what it is, the condiment. I believe the main ingredients in sweet relish is cucumber. Hope that helps you.
Thought it might be. That’s great, thanks!
Fik linket til denne opskrift af en kammerat i Chicago, og har nu lavet den flere gange. Jeg hakker dog den sweet relish mere fint. Tak for opskriften.
Jeg er rigtig glad for at du godt kunne lide den. Go ide med at hakke relishen!
Will try this.
Can you tell me please what type of sweet relish you use – we have so many over here in the UK. Thank you.
The brand for the sweet relish is Mt. Olive 🙂
This looks good! I would like it with fish, thanks for passing on the recipe:-)
I love Remoulade, and have made it like this for many years, well, pretty much all my life. Mom would also sometimes scrape a little onion juice into it, it adds just a little more dimension. By the way, you can also add this to a little canned tuna and make a lovely sandwich.
Sidsel, that sounds really good 🙂
It’s funny, I’d never really heard of remoulade until I moved to Denmark. It’s huge here. I am not a fan of the store bought version but would be up for trying your homemade variety. Too bad it’s near impossible to find French’s yellow mustard here. I heard they have it at Super Best so will check.
Staci, yeah just try to get some sort of yellow mustard if you want to try making it.
I love it . . . . . simple but very flavorful; and I’m sure squeezing the relish makes a big difference.
Love Remoulade like that, we make a similar dressing for eggs. Well not similarly tasting but similar looking.
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That is my kinda condiment! I always mix some calorie reduced mayo with lots of mustard – I’d love to use your Danish combination, though – it is right up my alley.
I eaten this often with fish! Sounds fantastic!