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Creamy Danish remoulade sauce perfect for Hot Dogs and Smorrebrod.
Erik Lundström

Danish Remoulade Sauce

Ready to try making Danish remoulade at home? It takes just 10 minutes and uses pantry ingredients. Here’s an easy recipe for a jar of tangy, curry-colored remoulade:
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Prep Time 10 minutes
Chill time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Side Dish
Cuisine: Danish
Calories: 100
Ingredients Method Notes

Ingredients
  

  • ½ cup (120 ml) mayonnaise (use a good-quality mayo)
  • 2 tbsp (30 ml) plain yogurt or skyr (gives creaminess)
  • 1 tsp Dijon mustard (or yellow mustard)
  • 1 tbsp capers, drained and finely chopped (for briny tang)
  • 2 tbsp chopped dill pickles or gherkins (diced)
  • 1 tbsp finely chopped shallot or white onion
  • 2 tbsp chopped fresh parsley (or dill)
  • 1 tsp mild curry powder
  • Pinch of sugar (optional, to balance the tang)
  • Salt and pepper (to taste)

Method
 

  1. In a medium bowl, whisk together the mayonnaise and yogurt.
  2. Stir in the mustard and curry powder until smooth.
  3. Add the capers, pickles, shallot, and parsley. Mix well.
  4. Taste and season with a pinch of sugar (if using), salt, and pepper. Adjust the curry or mustard to your preference.
  5. Cover and refrigerate for at least 30 minutes to let the flavors meld. The sauce will thicken slightly as it chills.

Notes

Store your homemade remoulade in a sealed jar in the fridge for 2–3 days. Because it’s mayo-based, it’s best eaten fresh.