Danish · Sauce
Dansk Remoulade
- Intermediate
- 20 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with acid holding everything up to the light, an earthy, grounding base, on a rich, rounded finish.
Ingredients
- 2 egg yolks
- 1 tbsp mild yellow mustard
- 300 ml rapeseed oil
- 1 tbsp white wine vinegar
- 150 g pickled cauliflower and cucumber, drained
- 1 tsp mild curry powder
- 0.5 tsp ground turmeric
- 2 tsp caster sugar
- 4 g fine salt
The skills inside
Allergen screen
Found: egg · mustard
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Warm 1 tsp of the oil, stir in the curry powder and turmeric for 20 seconds until they smell fragrant rather than dusty, and set aside to cool.
- Whisk the yolks with the mustard and the salt until sticky and pale, then add oil drop by drop until the whisk leaves clear tracks, and only then in a thin steady stream.
- Loosen with the vinegar and work in the last of the oil to a sauce that holds a soft peak.
- Chop the pickles to 2 mm and wring them in a cloth until no more brine runs, then fold them in with the cooled spice oil and the sugar.
- Chill at least 2 hours so the colour and sweetness spread through, and taste again cold before serving. 120 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Brining & curing 88 recipes
- Fully committed either way: in a wet brine nothing floats clear of the liquid, and in a dry cure every face carries salt, seams and cavities included.
- The time was measured against the weight and the thickness rather than the recipe’s convenience, and it stayed cold for all of it.
- The change is visible and can be felt: the flesh is firmer than raw and its colour has deepened or gone more translucent, rather than still being slack and pale.
- Rinsed and dried as the recipe asks, and anything meant to crisp afterwards has a surface dry and tacky to the touch before it goes near heat.
- Cooked and tasted, it is seasoned right through to the centre rather than merely salty at the surface, and not so salty that the dish cannot be eaten.
Where it goes wrong It sat in the brine well past its time because a few extra hours seemed harmless; the surface is over-salted and the texture has gone from firm to spongy and wet, and no cooking takes salt back out.
At the Table
- The Pour
- Grüner Veltliner
- Also Right
- Vermentino or dry Chenin
- From the Taps
- Saison
- Zero-Proof
- Sparkling water with citrus & herbs
The vegetable whisperers: peppery, high-acid whites that flatter greens, roots, and grains without bullying them.
Saved on this device and kept across visits: export from My Menu to move them.