Remoulade sauce is popular throughout Sweden, especially with grilled or fried fish and as a dressing for a rostbiffmacka (roast beef sandwich).
The sauce has evolved from the French version and varies a lot from place to place. Dansk remouladsås (Danish remoulade sauce), which contains curry powder and finely chopped vegetables, is especially popular in southern Sweden. Unlike the Louisiana version, which uses paprika and has a pink tinge, the Swedish version is always yellow.
The recipe below is based on a version in Vår Kok Bok (Our Cookbook), Sweden’s most popular cookery book. However, as there are so many variations, feel free to tweak it to suit your own taste. John Duxbury
• Be sure to use a really good mayo for the base. Try our recipe!
• Any pickled gherkin or cucumber can be used, such as smörgåsgurka or ättiksgurka.
• The herbs can be altered according to what is readily available. Finely chopped parsley and chives are the most popular, but tarragon and chervil can also be used.
• For a spicier version, add some turmeric, Worcester sauce, Dijon mustard, finely ground white pepper or curry powder.
• For a lighter version, replace up to half of the mayonnaise with gräddfil or crème fraîche.
|200 g||(1 cup)||good quality mayonnaise|
|2+ tbsp||finely chopped pickled gherkins|
|1+ tbsp||finely chopped small capers|
|3+ tbsp||finely chopped chives or parsley|
Mix all the ingredients together, cover with clingfilm (plastic wrap) and chill until required.
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