Remoulade
- 1 cup mayonnaise
- ½ cup sweet pickles -- chopped
- 4 teaspoons curry powder
- 1 teaspoon dry mustard
- 1 tablespoon chopped onion
- 1 hard-boiled egg -- chopped
- 1 dash garlic
- Capers -- optional
NOTES : This seemingly simple relish is used on many foods in Denmark. An interesting variation add chopped, cooked cauliflower. Excellent with seafood, sandwiches, meats, or as a garnish.
Sweet-Sour Cabbage - Mormors Hvidkål
Serves 6
- 1 small onion -- sliced
- 3 tablespoons butter
- 1 cup water
- 4 cups red cabbage -- shredded
- 2 tart apples -- cored peeled diced
- 3 tablespoons white vinegar
- 1 tablespoon brown sugar
- ¼ teaspoon allspice
- 2 whole cloves
Cook until cabbage is almost tender.
Curry Dressing
- ¼ cup whipping cream
- ½ cup mayonnaise or salad dressing
- 1½ teaspoons curry powder
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon white wine vinegar
Frikadeller I Løgsauce
Serves 8
- 2 onion -- minced
- 4 tablespoons butter
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon nutmeg -- grated
- 2 pound ground pork
- 2 pound ground beef, lean
- 6 slices dry bread crumbs
- milk
- 2 egg -- beaten
- Flour
- 6 tablespoons butter
- 3 cups onions -- minced
- 1 cup butter
- 6 tablespoons flour
- 1 teaspoon salt
- 3 cups milk
Brown the meat balls in the butter. Cover and simmer 1 hour. Serve with either of the following sauces:
ONION SAUCE (Løgsauce)Cook minced onions in butter until transparent. Blend in the flour and salt. Slowly add the milk and stir continually until thickened. Pour over the meat balls.
Serve with buttered noodles sprinkled with toasted crumbs.
Cucumber Salad
Serves 8
- 1 16" cucumber
- 1 white onion
- 1 cup water
- 1 cup white vinegar
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- 1 cup sugar
- 1 dash pepper
Potato Salad - Kartoffelsalat
Serves 10
- 8 slices bacon
- 3 tablespoons flour
- 3 teaspoons chopped onion
- 2/3 cup vinegar
- 2/3 cup water
- ½ cup sugar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 pinch white pepper
- 4 pounds potatoes -- boiled & chilled
- ½ cup parsley -- minced
Add the flour and onion to the fat in the pan. Stir in the vinegar, water, sugar, salt and spices. Cook until medium thick. Cool.
Peel and dice potatoes. Sprinkle parsley and crumbled bacon over potatoes. Pour cooled dressing over all and mix gently to avoid mashing the potatoes.