Remoulade Sauce
The French classic condiment – Scandinavian style
Servings Prep Time
4people 15minutes
Cook Time
10minutes
Servings Prep Time
4people 15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. In a skillet over medium heat, gently fry onions, celery, apples and curry in oil for about 5 minutes. Add wine and cook until absorbed, stirring occasionally. Set aside to cool
  2. In a large bowl, combine the above mixture with the remaining ingredients and whisk lightly to blend. Add one pinch of salt and two of ground black pepper.
  3. Let cool in fridge for a minimum of 15 minutes before use
Recipe Notes

For those who fancy, 0,5 dl of small capers is commonly used
If you’re a fan of horseradish, add some
The sauce will improve when stored and peak after 24-48 hours.
Will last for a week in fridge.