Description
This Danish-style remoulade is a lectin-free adaptation of the classic Scandinavian sauce, made with fermented pickles, avocado mayonnaise, and simple, nourishing ingredients. Creamy, tangy, and packed with flavor, it is the perfect accompaniment to fish, seafood, crab cakes, and even chicken or beef. Made from scratch in minutes, it delivers all the character of traditional remoulade without the seed oils, preservatives, and additives commonly found in store-bought versions.
Ingredients
- 9oz Primal Kitchen Avocado Mayonnaise (or homemade mayo)
- 3 tbsp fermented pickles (cucumbers are great, but fermented carrots or cabbage work too)
- 1 tbsp extra virgin olive oil
- 1/4 tbsp red onion (which has been soaked in iced water for 10 mins)
- 2 tbsp capers, rinsed and dried
- 1/2 cup sliced red cabbage
- 1/4 cup parsnip
- 1/2 cup chopped parsley
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp yellow curry powder
- 1/2 tsp dry mustard
- salt, pepper to taste
- 2 tbsp sheep / goat yogurt (optional)
Instructions
- Put the capers, onion (roughly chopped), parsnip (roughly chopped), red cabbage (roughly chopped) and parsley in a food processor and pulse until all minced.
- Add the vegetable mix to the mayonnaise, add the rest of the ingredients. Make sure vegetables and the fermented carrots are not wet and soggy when added to the mayo. If needed, gently pat dry them with a paper towel.
- Taste for salt and pepper, lemon, add more if needed.
- Add the yogurt if using.
- Store in an airtight jar in the refrigerator for up to 3 days.
Notes
Yogurt is optional in this recipe because I wanted to have a basic recipe for when we are trying to limit animal protein and diary, but if added will add more texture to the sauce. I used it both ways and it was delicious either way.