page_title: Remoulade
section_title: Danish remoulade
hierarchical_section_title: Remoulade / Varieties / Danish remoulade
caption_attribution_description: Rugbrød med fiskefileter og remoulade
context_page_description: Rémoulade is a French cold sauce based on mayonnaise. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes.
context_section_description: Danish remoulade has a mild, sweet-sour taste and a medium yellow color. The typical industrially-made variety does not contain capers, but finely-chopped cabbage and pickled cucumber, fair amounts of sugar and hints of mustard, cayenne pepper, coriander and onion, and turmeric for color. The herbs are replaced by herbal essences, e.g., tarragon vinegar. Starch, gelatin or milk protein may be added as thickeners.
  Homemade or gourmet varieties may use olive oil (especially good with fish), capers, pickles, carrots, cucumber, lemon juice, dill, chervil, parsley or other fresh herbs, and possibly curry.
  In Denmark remoulade is mostly used for french fries, hotdogs and for open sandwiches with roast beef, salami, fish cakes or fried fish.
caption: Rugbrød with fried plaice and Danish-style remoulade
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