Does anyone have the recipe from Outback Steakhouse for Romoulade Sauce?
In Denmark Remoulade is a stable, as common as mayonnaise - you find them side by side on the shelf in the supermarket, next to the open sandwich meats and toppings.
Remoulade is especially used for the open sandwiches topped with breaded fish (plus a wedge of lemon) or sliced roastbeef (plus crips, fried onion), but also on a lunch-meat somewhat similar to bologna, and sometimes on salami.
Some Danes have remoulade on their Danish-style burgers and on Danish-style hotdogs, along with pickled slices of cucumber and crisp fried onion - those toppings go on both the burgers and the hotdogs.
And more Danes will ask for remoulade for dipping french fries (UK: chips) into, than asks for ketchup or mayonnaise.
The following 2 recipes can be combined to a completely homemade version of remoulade.
Remoulade
This remoulade is based on homemade mayonnaise, but one can of course use store bought mayonnaise
Homemade mayonnaise:
2 pasteurised egg yolks
A little salt
1 tsp. light balsamic vinegar
About 2/5 cup (1 dl.) mild oil
Whip the egg yolks “tough” with salt, and stir in the vinegar.
Place the mixture in a blender or food processor, and add the oil a little at a time, in a thin stream while the machine is running.
Making the Remoulade:
1 portion homemade mayonnaise
2 – 3 whole dill-pickled cucumbers
15 little pickled onions
3 spsk capers
A small hand full fresh chervil, finely chopped
1 tsp curry powder
Chop the vegetables and chervil finely, add curry and mayonnaise. Mix thoroughly.
Remoulade made with homemade pickled vegetables
The remoulade is made with equal parts pickled vegetables and mayonnaise.
Pickled vegetables – about 2 cups ( 5 dl):
3 oz (100 grams) carrots
3 oz (100 grams) cauliflower
1½ oz (50 grams) shallots
1½ oz (50 grams) bell pepper
5 oz (120 grams) sugar
½ cup (1¼ dl) white wine vinegar
1 TBS. Dijon mustard
2 TBS. sweet mustard
1 TBS. curry
1 TBS. turmeric
salt
Freshly ground pepper
1 TBS cornstarch dissolved in a little water
Wash the vegetables and cut into fine dice. Place them in a pot, cover with water and add a little salt. Bring to a boil, and boil for about 3 minutes. Pour the vegetables into a colander, and let them drip off the water.
Add sugar, vinegar, sweet and sharp mustard, as well as spices into a pot, and bring to a boil.
Taste the liquid – add salt and pepper to taste.
When it’s just right, add cornstarch dissolved in water, and whisk well, until it’s the right texture.
Add the vegetables, and let them simmer for a couple of minutes.
Place the pickled vegetables in very clean pickle-jars – rinse with Atamon if you like.
Seal immediately, and chil.
making the Remoulade:
Chop the pickled vegetables and mix with mayonnaise in a bowl.
If you’re making a bigger batch, you can run it in a blender or food processor for a short time, but it’s slightly fancier if chopped coarsely by hand.
Remoulade Sauce
4tbsp horseradish mustard or
2tbsp horseradish cream and 2tbspn Dijon mustard (tastes much better)
1/2cup vinegar
2tbsp tomato ketchup
1tbsp paprika
1tspn salt
1cup salad oil
1/2cup chopped green onions (spring or shallots)
1/2cup chopped celery
1/2tspn cayenne pepper
Place all ingredients into a blender or food processor and blend, it shouldn’t have any lumps. Tastes fantastic especially if you mix it with a homemade Tartare Sauce…mmmmmm…yummy