Danish Style Tartar Sauce : Remoulade

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   DIRECTIONS:

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   (Remember that the main goal of this recipe is a balance of taste and textures to the palette.)

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   So, let's begin:

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   1: PREP: Chop onion, pickles and parsley and set aside in small bowls and add mayonnaise to a small mixing bowl as shown above.

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   2: COLOR: This part may seem a bit tricky only because I have not stated the amount to use for the curry powder. But, this is how I do it since the intensity of the powder may vary with age and type. There are two goals that I am aim for here. One is color and the other is taste. However, in this early stage color is my motivation. So, I only take the color near to what I want it to be making sure the taste is not too dominate. This color should be a very light yellowish-green.

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   3: Next, add the dry mustard (hold off on the salt until you have added the other ingredients as the brine flavor from pickles might do just the trick).

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   4: TEXTURE: This part is the fun part for me since now we will begin to add the chopped ingredients a little at a time. First, add some parsley - about half and mix. Second, add some onion and pickles to the mix. The taste at this point starts to come together. But, we are far from being finished here. This is actually the point where you may realize that the onions are a bit too strong or that the pickles are a bit salty. Pay attention to these little taste factors. Repeat and add additional curry powder as necessary. The consistency should be like chunky porridge. Aim for what tickles your texture and taste buds.

* Per serving · 4 servings · Values may vary.

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