In Denmark, a squirt of tangy yellow remoulade can turn even the simplest meal into a celebration. The first time I tried a Danish hot dog brightened with creamy remoulade, I felt like I had uncovered a well-kept culinary secret. With a pinch of curry powder, chopped pickles, and a dash of sweetness, Danish remoulade is reminiscent of tartar sauce — but mellower, sweeter, and vividly yellow. It’s that essential: as we often joke, a Danish hot dog without Danish remoulade is just a hot dog.
When visiting Copenhagen or digging into Nordic recipes at home, you’ll find Danish remoulade everywhere. It’s dolloped on open-faced sandwiches (smørrebrød) and paired with fried fish and fries. In Denmark it’s a star on street-food staples: classic hot dogs with ketchup, mustard, crispy onions, and pickles, and beloved fish cakes called Fiskefrikadeller.
What Is Danish Remoulade?
Think of Danish remoulade as a mayonnaise-based sauce kissed with pickles, herbs, and warming spices. Unlike spicier Creole or Cajun remoulades in the US, the Danish version is mild, slightly sweet, and curry-tinged. Industry-made remoulade often combines mayo with finely chopped cabbage and pickled cucumber, a bit of sugar, and turmeric or curry powder for that signature golden hue. Homemade remoulade can be even more vivid and flavorful, with fresh dill, capers, or carrot shreds folded in for extra crunch and color. I usually go the extra mile and fry the capers before adding them to the sauce, just to give a little extra taste.
Danish remoulade’s taste profile really sets it apart. It’s often described as a sweeter cousin to French tartar or rémoulade, without the sharp bite of garlic or anchovy. The curry or mustard-curry notes give the sauce a gentle warmth and unmistakable yellow color. By contrast, Louisiana-style remoulades (popular in the US South) tend to be reddish or tan from mustard or paprika, and often pack a garlicky, piquant kick that Danish remoulade decidedly lacks. This Scandinavian condiment is soothing rather than fiery, making it universally crowd-pleasing.
When (and What) to Serve with Danish Remoulade
Once you have a bowl of Danish remoulade ready, the possibilities feel almost endless. In the Nordics, it’s traditional on:
- Hot Dogs (Rød Pølse) – The quintessential Danish street hot dog comes garnished with ketchup, mustard, crunchy pickled cucumber, and remoulade, plus those tiny fried onions. We figure that without remoulade, “it’s just a hot dog,” so don’t skip it.
- Open-Faced Sandwiches (Smørrebrød) – Especially roast beef or fish smørrebrød. A dollop of remoulade on roast beef smørrebrød (topped with crispy fried onions and fresh herbs) is practically mandatory. Without it, the sandwich just isn’t Danish enough!
- Fried Fish & Fish Cakes (Fiskefrikadeller) – It’s the perfect cool, tangy sauce for golden fried plaice fillets or fish cakes. Try it on your next fish-and-chips night – the contrast of the creamy sauce and crispy batter is fantastic.
- French Fries & Potatoes – Danes even dip their fries in it (often alongside ketchup). If you’re feeling adventurous, swap your regular fries-and-ketchup routine for remoulade next time.
- Veggie Dips – As a dip or spread, it’s great with spring rolls, crudités, or smashed avocado toast. Basically, any time you’d reach for mayo or ranch, try this mustardy pickle sauce.
Many Danes consider remoulade mandatory on a roast-beef smørrebrød – it’s what makes the dish truly Danish. Beyond Nordic borders, remoulade also brightens up international dishes. Some ideas: spread it on a turkey or roast beef sandwich, serve it with crab cakes or grilled shrimp, mix it into coleslaw, or even dollop it on tacos or burgers for a tangy twist. Sometimes I even put it on fried chicken.
Danish Remoulade Sauce
Ingredients
Method
- In a medium bowl, whisk together the mayonnaise and yogurt.
- Stir in the mustard and curry powder until smooth.
- Add the capers, pickles, shallot, and parsley. Mix well.
- Taste and season with a pinch of sugar (if using), salt, and pepper. Adjust the curry or mustard to your preference.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. The sauce will thicken slightly as it chills.
Notes
Final Thoughts
Danish remoulade may sound exotic, but once you taste it, it’s like a cozy hug from Scandinavia on your plate. Creamy, tangy, and slightly sweet, it wakes up everyday foods with its warm curry-mustard flavor and bright pickled crunch. The next time you grill hot dogs or fry up some fish, give this sunny yellow sauce a try. Your tastebuds will thank you — after all, smørrebrød and hot dogs will never be the same again once you’ve tried that first bright bite of Danish remoulade!