If you want tartar sauce without onions or garlic, this piquant sauce is a perfect substitute. A spoonful turns plain fish or beef into something special, so keep some in the fridge to jazz things up. Remoulade sauce is served with fish cakes and fillets throughout Scandinavia. It’s also popular in France, Germany, and Iceland, often served with roast beef, french fries or hot dogs. While made with mayonnaise most of the time, in Louisiana Creole food it’s oil-based and pink instead of the usual yellow color. I love it with white fish or salmon cakes, or tossed with cooked shrimp to make an easy dinner salad.
If you’re avoiding eggs, use egg-free Vegannaise – it’s the perfect substitute for mayonnaise. I often use it and no one knows the difference. While the sauce uses curry powder, it’s a background note that blends the flavors together, and not overwhelming at all. Be sure to check the ingredients in the curry powder, as many of the store brands contain dried onions or garlic. If you can’t find a suitable one, blend your own with easy to find spices. See my Japanese Curry recipe for instructions.
Scandinavian Remoulade Sauce
Makes about 1 1/3 cups (320 ml), adapted from “The Scandinavian Cookbook”
1 cup (240 ml) mayonnaise
3 tablespoons (45 ml) sour cream
2 tablespoons (30 ml) chopped fresh chives
2 tablespoons (30 ml) shredded carrots
1 tablespoon (15 ml) finely minced fresh tarragon
1 tablespoon (15 ml) minced dill pickle
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) minced capers
1 teaspoon (5 ml) Dijon mustard, or other mustard as tolerated
1 teaspoon (5 ml) curry powder
Salt and pepper to taste
Mix all the ingredients together in a small bowl until thoroughly mixed. Add salt and pepper to taste, then cover the bowl and store in the refrigerator. Tastes great as soon as it’s made, but for the best flavor and color, make the day before serving. Will keep in the refrigerator for a week.