Remoulade sauce

This wonderful sauce goes with almost anything and is also incredibly easy to make.

I made breaded cod, boiled potatoes, and my homemade remoulade sauce for my niece Kiki and her husband Todd after a long flight from the US to Sweden – it was a hit!

The sauce is suitable for everything from fish, sausages, or why not roast beef. I bought finished remoulade sauce once a long time ago, and it was the worst I have ever tasted! You will never buy ready-made remoulade sauce once you have tasted this!

You need to keep in mind that if you use fresh herbs, the sauce does not need to rest for as long as fresh herbs give off taste reasonably immediately. If you use dried herbs, the sauce needs to rest for at least 2 hours in the fridge before serving.

Feel free to mix in herbs you like – sometimes I have chives or fresh live sticks that are well chopped. Depending on what we are going to have the sauce for, it happens that I mix in more curry, for example. Feel free to taste and adjust the seasoning based on your taste buds 😊

You can exclude the curry if you wish.

When I have time, I make my mayonnaise, of course – otherwise, it works excellent with finished mayonnaise.

Ingredients for 4 portions
2 dl mayonnaise
2 tablespoons chopped parsley
1 teaspoon chervil
1 teaspoon tarragon
2 teaspoons finely chopped capers
1.5 tablespoons finely chopped cornichons
0.5 dl sour cream
1 tablespoon curry
A few drops of squeezed lemon.

Mix the ingredients. If you want a little looser sauce, dilute it with sour cream.

Taste and adjust the seasoning.


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