Danish curry remoulade sauce in a ramekin garnished with chopped pickled gherkin
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Karry-remoulade (Danish Curry Remoulade)

Karry-remoulade (Danish Curry Remoulade) is a traditional Danish recipe for a classic remoulade sauce of mayonnaise and yoghurt with mustard, pickles, shallot, herbs and curry powder. The full recipe is presented here and I hope you enjoy this classic Danish version of: Danish Curry Remoulade (Karry-remoulade).

prep time

10 minutes

cook time

5 minutes

Total Time:

15 minutes

Additional Time:

(+chilling)

Serves:

6

Rating: 4.5 star rating

Tags : CurrySauce RecipesSpice RecipesHerb RecipesMilk RecipesDenmark Recipes

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Ingredients:

120ml mayonnaise
2 tbsp plain yoghurt or skyr (gives creaminess)
1 tsp Dijon mustard
1 tbsp capers, drained and finely chopped (for a briny tang)
2 tbsp chopped dill pickles or gherkins (diced)
1 tbsp finely-chopped shallot or white onion
2 tbsp fresh parsley (or dill), chopped
1 tsp mild curry powder
Pinch of sugar (optional, to balance the tang)
Salt and freshly-ground black pepper, to taste

Method:

Combine the mayonnaise and yoghurt in a medium-sized bowl and whisk together.

Stir in the mustard and curry powder until smooth and fully combined.

Add the capers, pickles, shallot and parsley. Mix thoroughly to fully combine.

Taste and season with a pinch of sugar if too tart. Add the salt and black pepper then adjust the levels of curry or mustard to your personal liking.

Cover the bowl and refrigerate for at least 30 minutes to allow for the flavours to melt.

The sauce will thicken slightly as it chills.