Scandinavian Remoulade Sauce

Scandinavian Remoulade SauceIf 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.

7 thoughts on “Scandinavian Remoulade Sauce

  1. I like this .. a lot, but I don’t know if the author of the cookery book was from Scandinavia. Remoulade sauce is the same as sauce tartar. Denmark so use curry in theirs … but rest of us do not – going to put this on file.

    • The author is from Denmark, so I suppose I should have called it Danish Remoulade sauce. I didn’t realize that the Danish were the only ones who use curry in their remoulade sauce. Anyway, I love the way it tastes!

      • Danish??? I done remoulade sauce in Denmark .. never used carrots – I suppose it can be a personal recipe.
        Don’t worry about it … nobody cares where it comes from – so long as it taste good. I always use remoulade sauce and it comes from Denmark, love it because the curry in it.

  2. Hi Donna – I was hoping you could clarify something for me? Is it ok to consume veganase on a low FODMAPS diet as it contains apple cider vinegar? Regards Anna

    Sent from my iPhone

    • I would avoid drizzling apple cider vinegar over a salad, but I think the tiny amount in Vegannaise is unlikely to cause problems. There’s very little vinegar in mayonnaise. Most recipes use a tablespoon or less for a cup of mayonnaise. Assuming that the average serving of mayo is 1-2 tablespoons, there would be an 1/8th to a 1/16th teaspoon of vinegar in it, and only a teeny bit of that would contain fructose. If the mayo is an ingredient in another recipe, then the amount of vinegar per serving is even less. Fructose malabsorption is load dependent, so what matters is the total amount of fructose or other problem sugar that is consumed in a meal. A miniscule amount of a problem sugar is unlikely to be an issue. Of course there are always exceptions, such as onions and garlic, which can cause problems even in tiny amounts. The important thing is to figure out what you personally can tolerate.

      Here’s a link to what Patsy Catsos, dietician and author of “IBS: Free At Last”, says about vinegar on her website:

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