Best 3 Icelandic Remoulade Sauce Recipes
In the realm of condiments, Icelandic remoulade sauce stands out as a culinary masterpiece, a harmonious blend of flavors that elevates any dish it graces. This creamy, tangy, and subtly sweet sauce boasts a rich history, tracing its roots back to the kitchens of 18th-century France. With variations found across Europe, remoulade has taken on a unique identity in Iceland, where it has become an indispensable accompaniment to fish and seafood, particularly the beloved Icelandic cod. This article presents a collection of delectable Icelandic remoulade sauce recipes, each offering a distinct flavor profile to tantalize your taste buds. From the classic mayonnaise-based remoulade to variations featuring yogurt, sour cream, and even avocado, these recipes cater to diverse culinary preferences. Whether you seek a zesty kick from horseradish or a touch of smokiness from paprika, these remoulade sauces promise to transform your culinary creations into extraordinary culinary experiences.
Check out the recipes below so you can choose the best recipe for yourself!
ICELANDIC REMOULADE SAUCE RECIPE - (3.8/5)
Provided by MaryEllen
Number Of Ingredients 8
Steps:
- Place all the ingredients in a food processor or a grinder that can handle wet ingredients. Blend until smooth. Cook's Note: The remoulade served with hot dogs in Iceland is pale yellow but my recipe (below) is green as I've upped the quantity of parsley. I've also skipped the mustard since mustard is one of the other condiments to be squirted on anyway. By all means, adjust your remoulade recipe to better match the Icelandic style For the presentation: 1 frankfurter sausage 1 hot dog bun (Optional) 1-2 tablespoons finely diced raw white onion 1-2 tablespoons crispy fried onions Squirt of ketchup Squirt of sweet mustard Squirt of remoulade sauce
REMOULADE RECIPES
A great sauce for fish.
Provided by G. Stephen Jones
Categories Sauces
Time 25m
Number Of Ingredients 21
Steps:
- It says to "pound" the hard-boiled egg yolks together with a few drops of the wine vinegar.
- Stir in the raw egg yolk, French mustard and salt & pepper.
- Slowly add the oil while whisking to make a mayonnaise. So I guess this means you can combine the hard-boiled egg yolks, mustard and salt & pepper to commercial mayonnaise and go from there. However, I like the idea of making your own mayonnaise.
- Add the finely chopped herbs, capers, pickled gherkin and stir. You now have a Danish Remoulade or at least one version.
- Blend the parsley, green onions, capers and garlic in a blender or food processor.
- Add mayo, olive oil, lemon juice and mustard. Give it a whirl to blend well.
- Remove from blender and chill in refrigerator until you are ready to serve. Paula Deen says this will last for a couple of weeks in the refrigerator if covered and stored properly.
REMOULADE SAUCE
This is the sauce that I make to go with Chicken Shrimp Rolls. I would recommend making it the day before because it gives time for the flavours to blend!
Provided by Southern Polar Bear
Categories Sauces
Time 55m
Yield 2 1/2 cups
Number Of Ingredients 12
Steps:
- Mix all ingrediants together in a quart jar and chill.
- Serve cold.
Nutrition Facts : Calories 224.1, Fat 16.6, SaturatedFat 2.4, Cholesterol 12.2, Sodium 1494.5, Carbohydrate 20.3, Fiber 2.9, Sugar 6.9, Protein 2.1
Tips:
- For a smoother sauce, use a blender or food processor to blend the ingredients until smooth.
- If you don't have sour cream, you can use plain yogurt instead.
- To make a vegan version of the sauce, use vegan mayonnaise and yogurt.
- If you like a spicy sauce, add a pinch of cayenne pepper or paprika.
- To make a sweeter sauce, add a teaspoon of honey or maple syrup.
Conclusion:
Icelandic remoulade sauce is a versatile and delicious condiment that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are using it as a dipping sauce, a topping, or a marinade, Icelandic remoulade sauce is sure to add flavor and excitement to your next meal.
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