Remoulade (reh-moo-lahd) is a classic French sauce. Remoulade sauce is found all over the world in many dishes such as in Louisiana, Germany and Scandinavian countries. There are as many versions of this rich mayonnaise base rémoulade as there are cooks who make it. Remoulade sauce is a condiment meant to enhance flavorful dishes such 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 simple to make from scratch. Learning how to make a rémoulade sauce from scratch is a quick and easy process that results in endless variation possibilities. All remoulades are based on either oil or mayonnaise. Some folks make it similar to a tartar sauce and use a yellow mustard for the distinct yellow color. Other people use garlic, paprika and Cajun seasonings. However, alot of folks have their own “secret recipe” for this sauce. Because there are so many options feel free to play with the proportions to make it suit your taste! See Karen Grete preparing the Danish rémoulade sauce on our YouTube video Our YouTube video has a very simple recipe to make. Below is one more recipe for you to pick from too. As we mentioned earlier that there are so many ways to make it taste good. Main Ingredients: 1 cup mayonnaise 1 tablespoon whole grain mustard 1 tablespoon of a white onion 1 tablespoon parsley 1 tablespoon of capers dash of curry to taste Below these ingredients are optional too 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1 tablespoon finely chopped celery 1 teaspoon paprika 1/4 teaspoon fresh ground black pepper to taste Kitchen Utensils: mixing bowl or electric mixer a whisk cutting board cutting knife mixing spoon Directions: Mince onion, parsley and capers. Be careful not to mince too much which will make them too watery. 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. Rémoulade sauce is better if left for a few hours to let the flavors meld. which will allow the flavors to blend and intensify. Keep refrigerated. Will keep for several days in an airtight container in the refrigerator. Be sure to check out our variety of Danish smorrebrod sandwiches both on our YouTube channel & Blog Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/ *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce) *how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) *how to make aeblskiver (æbleskiver) *how to make Danish Christmas Klejner *how to make easy Danish cucumber salad (arguksalat) *how to make Danish sugar browned potatoes (brunede kartofler) *how to make Danish red cabbage (rødkaal) Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Let's get cooking Scandinavian foods!