Well well well, I guess I’m back? Apologies to you all for going MIA for a year (oops)! When I set my mind to something I like to do it wholeheartedly and consistently so I’ve been too ashamed to come back and post little tidbits here and there. Now that I have the time (and energy), I am SO excited to let you know that this substack is here to stay. From now on, I will be sharing my favorite weekly condiments with you all as well as fun pairings and more…
To kick things off again, let’s get into my new favorite condiment of the week: REMOULADE !
I recently visited Copenhagen and was shocked to find out that hotdogs are a thing here? Nearly every street has a hotdog stand, each one as delicious as the next. My favorite one*, however, was at the airport? Another discovery I was shocked by…
A classic Danish hotdog is topped with ketchup, mustard, raw onion, pickles, fried onions and most importantly, rémoulade. Think of this cold sauce as tartare sauce’s sister? A basic rémoulade is a mayonnaise based sauce with little chunkies of pickles, capers and more sprinkled in.
I have had céleri rémoulade in France dozens of times but there, the sauce is simpler than up North. It usually consists of mayo, vinegar, mustard, shallots, capers, pickles and fresh herbs. In Denmark, the sauce’s texture is more like that of a coleslaw. It consists of large shreds and pieces of different vegetables like carrots, cabbage, cauliflower. Further, spices such as cayenne pepper, turmeric and curry powder are added for that extra hit of flavor and color.
I quickly came to realize that each chef has their individual version and take on the condiment, so I simply HAD to try a new one in every restaurant (or hot dog stand). My favorite rémoulade I got to enjoy was full of pickled beet chunks! Due to its texture, this condiment could seriously be eaten in a bowl as a side dish.
How to make your own?
Think of your mayonnaise as a blank canvas. From there, add your favorite pickled vegetables, herbs, maybe some capers or pickles, minced garlic, hot sauce, vinegar, salt and pepper etc… If it wasn’t obvious before there are no rules in the condiment making world. These sauces are to explore your tastebuds and figure out what flavors you like to pair.
I made my own for lunch today and chose to combine dijonnaise, dill, parsley, shredded carrots, chopped cornichons, capers, minced shallot and a dash of curry powder. I guess you can say it was mix between French (herb heavy) and Danish (veggie centric) rémoulade?
Anyways, that’s it for this week! I look forward to figuring out what next week’s favorite condiment will be…
*Gentle reminder that you can find my favorite CPH spots here on my IG city guides!
So happy to see you back! And what a Treat to be introduced to the world of Remoulade! Cheers!
WELCOME BACK !!!!