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Remoulade (reh-moo-lahd) is a classic French sauce. Remoulade sauce is found all over the world in places like Louisiana, Germany and Scandinavian countries. There are as many versions of rémoulade as there are chefs who make it.
Remoulade sauce is a creamy, mayonnaise based condiment that enhances the flavors of vegetable, seafood and meat dishes. In Denmark, the rémoulade sauce is used on fish, hot dogs and on open-face sandwiches including roast beef sandwich. Our version is a Danish family recipe that is easy to make from scratch.
1 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon of finely chopped white onion
1 tablespoon finely chopped flat parsley
1 tablespoon of capers
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/4 teaspoon fresh ground black pepper to taste
Chop onion, parsley and capers. Be careful not to chop too finely which will make them too watery and you want a little texture.
Place 1 cup of mayonnaise, 1 tbsp. of mustard, 1 tbsp. of fresh lemon juice, and 1 tsp. of Worcestershire sauce in a medium mixing bowl. Add the remaining ingredients and whisk everything together in the bowl.
Cover and chill 1 hour. Allow the ingredients in the Rémoulade sauce to sit for a least 20 minutes so the flavors can blend and intensify.
Keep refrigerated. The sauce will keep for several days in an airtight container in the refrigerator.