Showing posts with label by. Show all posts
Showing posts with label by. Show all posts
Friday, June 20, 2014
Learn how to make Danish Rémoulade sauce Our step by step guide to make this easy sauce
Remoulade (reh-moo-lahd) is a classic French sauce. Remoulade sauce is found all over the world in many dishes such as in Louisiana, Germany and Scandinavian countries. There are as many versions of this rich mayonnaise base rémoulade as there are cooks who make it.
Remoulade sauce is a condiment meant to enhance flavorful dishes such seafood and meat dishes. In Denmark, the rémoulade sauce is used on fish, hot dogs and on open-face sandwiches including roast beef sandwich. Our version is a Danish family recipe that is simple to make from scratch.
Learning how to make a rémoulade sauce from scratch is a quick and easy process that results in endless variation possibilities. All remoulades are based on either oil or mayonnaise. Some folks make it similar to a tartar sauce and use a yellow mustard for the distinct yellow color. Other people use garlic, paprika and Cajun seasonings. However, alot of folks have their own “secret recipe” for this sauce. Because there are so many options feel free to play with the proportions to make it suit your taste!
Our YouTube video has a very simple recipe to make. Below is one more recipe for you to pick from too. As we mentioned earlier that there are so many ways to make it taste good.
Main Ingredients:
- 1 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 tablespoon of a white onion
- 1 tablespoon parsley
- 1 tablespoon of capers
- dash of curry to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely chopped celery
- 1 teaspoon paprika
- 1/4 teaspoon fresh ground black pepper to taste
- mixing bowl or electric mixer
- a whisk
- cutting board
- cutting knife
- mixing spoon
Directions:
Mince onion, parsley and capers. Be careful not to mince too much which will make them too watery.
Place 1 cup of mayonnaise, 1 tbsp. of mustard, 1 tbsp. of fresh lemon juice, and 1 tsp. of Worcestershire sauce in a medium mixing bowl. Add the remaining ingredients and whisk everything together in the bowl.
Cover and chill 1 hour. Rémoulade sauce is better if left for a few hours to let the flavors meld. which will allow the flavors to blend and intensify.
Keep refrigerated. Will keep for several days in an airtight container in the refrigerator.
Tuesday, May 13, 2014
Easy Danish cucumber salad Agurkesalat by Danish cook Grette Nielsen
In Danish homes, the refrigerator normally has a bowel of cucumber salad waiting to be used for either lunch or dinner. Typically the cucumber salad (agurkesalat) accompanies meat dishes. Danish hot meals such as frikadeller (Danish meat balls) or flæskesteg (roast pork with crackling) has the Danish cucumber salad as a side dish. Danish cold lunches such as an open sandwiches, known as smørrebrød, are decorated with a variety of fine ingredients including the cucumber salad as a topping. Even the Danish hotdog has the cucumber salad as a topping!
Picked Trivia: Did you know that some of the earliest cucumbers recordings was in 2030 BC? The tradition of pickling was done in the Tigris Valley.
Below is the recipe to make the easy Danish cucumber salad and a video.
one English cucumber or a standard cucumber works too
1 deciliter or 1/2 a cup of water
1 deciliter or 1/2 a cup of sugar
1 deciliter or 1/2 a cup of distilled white vinegar.
a sprinkle of salt and pepper
1 bowl
one measuring cup
a vegetable shredder or a knife
Directions:
Slice cucumber into thin slices and put it into a bowl. (The English cucumber is our preference because the seeds are so small.) Then, sprinkle salt over thinly sliced cucumbers. Place a plate over the cucumbers and sit something heavy over the plate. (This should help squeeze the cucumber juices.) Wait about 10 minutes. Then, with your hands squeeze the liquid out of the cucumbers. Pour the cucumber juice out of the bowel.
Add into the bowl an equal amount of water, sugar and vinegar and for taste pepper. You might want to double check to see if there needs to be a little more sugar, salt or pepper for taste. Serve the cucumber salad as a side dish in a small bowl.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Suggested Measuring Cup is Bodum HOT POT GOURMET Measuring jug. We like the transparent measuring jug because you can measure in both English and European.
Suggested knife is the Bodum BISTRO Chefs knife. We like the stainless steel knife because the handles are ergonomically shaped.
Did you know that prior to the Industrial Revolution, Danish cooking was rooted in peasant dishes? Danish peasant cooking was based on the need to make use from the family farm such potatoes, dry products and rye for making bread. Over the years, vegetables that played an important role often had to be preserved for long periods of time in cold rooms and were pickled such as with cucumbers for storage. Now a days, pickled vegetables including the cucumber salad are served with cold and hot meals in the Danish homes and restaurants as a tradition
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Read more »
Picked Trivia: Did you know that some of the earliest cucumbers recordings was in 2030 BC? The tradition of pickling was done in the Tigris Valley.
Below is the recipe to make the easy Danish cucumber salad and a video.
one English cucumber or a standard cucumber works too
1 deciliter or 1/2 a cup of water
1 deciliter or 1/2 a cup of sugar
1 deciliter or 1/2 a cup of distilled white vinegar.
a sprinkle of salt and pepper
1 bowl
one measuring cup
a vegetable shredder or a knife
Directions:
Slice cucumber into thin slices and put it into a bowl. (The English cucumber is our preference because the seeds are so small.) Then, sprinkle salt over thinly sliced cucumbers. Place a plate over the cucumbers and sit something heavy over the plate. (This should help squeeze the cucumber juices.) Wait about 10 minutes. Then, with your hands squeeze the liquid out of the cucumbers. Pour the cucumber juice out of the bowel.
Add into the bowl an equal amount of water, sugar and vinegar and for taste pepper. You might want to double check to see if there needs to be a little more sugar, salt or pepper for taste. Serve the cucumber salad as a side dish in a small bowl.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Suggested Measuring Cup is Bodum HOT POT GOURMET Measuring jug. We like the transparent measuring jug because you can measure in both English and European.
Suggested knife is the Bodum BISTRO Chefs knife. We like the stainless steel knife because the handles are ergonomically shaped.
Did you know that prior to the Industrial Revolution, Danish cooking was rooted in peasant dishes? Danish peasant cooking was based on the need to make use from the family farm such potatoes, dry products and rye for making bread. Over the years, vegetables that played an important role often had to be preserved for long periods of time in cold rooms and were pickled such as with cucumbers for storage. Now a days, pickled vegetables including the cucumber salad are served with cold and hot meals in the Danish homes and restaurants as a tradition
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
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