Danish Remoulade (Secret Burger Sauce)
A creamy Danish condiment with a gentle curry kick, made with mayonnaise, Greek yogurt, pickles, capers, and a touch of turmeric. This secret sauce-style remoulade is perfect on burgers, hot dogs, or crispy fries.
Today we travel through taste to Denmark, home of one of the world’s best-kept condiment secrets. Danish remoulade is a light, curry-kissed sauce that Danes put on everything from hot dogs to fries, and once you try it, you’ll understand why so many burger joints around the world have their own ‘secret sauce’ that tastes suspiciously like this one.
A Danish Sauce, A French Name, and a Touch of Curry from Halfway Around the World
Somewhere along the way, Denmark borrowed the name, dropped most of the original French flavour profile, and added its own twist: curry powder, a spice blend built on Indian flavours but actually bottled by the British during colonial times. The result is a sauce that’s essentially Danish through and through, wearing a French name, with a spice blend that travelled through India and Britain before landing in a Danish kitchen. It’s a great example of merged cuisines at their best, proof that the tastiest things often come from a bit of everywhere.
And don’t worry if “curry” makes you think of something spicy. Danish remoulade uses curry powder purely for that warm, cozy depth and pale yellow colour, not heat. It’s mild enough that even picky eaters usually just get a hint of curry in the background, nothing strong or overpowering.
The Chunky, Veggie-Packed Danish Twist (Optional Add-Ins)
Traditional Danish remoulade almost always includes some extra chopped vegetables, and the two most common are finely diced carrot and shredded cabbage; both add a subtle crunch and a bit of natural sweetness without overpowering the sauce. It’s an easy way to bulk it up and sneak in a few more veggies, especially nice if you’re serving it alongside something simple like a hot dog or burger.
Where to Use Danish Remoulade Sauce
This sauce is as versatile as it is delicious, and once you have a jar in the fridge, you’ll find yourself reaching for it all the time. In Denmark, it’s a staple on hot dogs and burgers, but it’s just as good spooned over crispy fries, spread on a sandwich, or served alongside fried or breaded fish, one of its most traditional pairings. It also works beautifully as a dip for roasted or air-fried vegetables, a topping for a simple green salad, or even mixed into a chicken or egg salad for extra flavour. Really, once you try it, you’ll be looking for excuses to put it on almost anything.
Tips for the Best Danish Remoulade
- Let the sauce rest in the fridge for at least 30 minutes before serving; this gives the flavours time to meld and deepens the yellow colour
- Start with less curry powder and turmeric than you think you need; you can always add more once you taste it
- Don’t skip the sugar; even a small pinch helps balance the tang from the pickles and mustard
- Squeeze the excess water out of the blended chopped mixture before mixing it into the mayo; this keeps the sauce from turning watery
- Use full-fat Greek yogurt for the creamiest texture; low-fat versions can make the sauce feel thin
Other Condiment Recipes
Danish Remoulade (Burger Sauce)
Ingredients
- 150 g mayonnaise
- 3 tbsp Greek yogurt
- 2 green onions
- 1 big dill pickle or two smaller ones
- ½ tsp capers
- 1 tsp dijon mustard
- 1 tsp fresh dill *optional
- ½ tsp curry powder
- ⅓ tsp turmeric powder
- 1 pinch sugar
- ⅓ tsp garlic powder *optional
- salt
Instructions
- In a small food processor or blender, blend the dill pickle, capers, fresh dill, and green onions until finely chopped. Squeeze out the excess liquid if needed, this keeps the sauce from turning watery.
- In a medium bowl, mix together the mayonnaise, Greek yogurt, and Dijon mustard until smooth.
- Stir in the curry powder, turmeric, garlic powder and salt until fully incorporated.
- Fold the blended pickle mixture into the creamy base until evenly combined.
- Transfer to a bowl or bottle, cover, and chill for at least 1 hour before serving. This rest is what lets the sauce deepen in colour and develop its full flavour.
Video
Notes
- This sauce improves after a short rest in the fridge; the curry and turmeric colour deepens, so make it at least a couple of hours ahead if you can.
- Fresh herbs are easy to customize in this sauce. Dill is a lovely optional addition, but chives or parsley work just as well if that’s what you have on hand.
- It’s the classic finishing touch for a Danish hot dog, but works just as well on burgers, fries, or as a dip.
- Keeps well covered in the fridge for up to 4 to 5 days.
Nutrition
Sharing of this recipe is encouraged and appreciated. Copying a full recipe to any social media is prohibited.
Did You Make This Recipe?
Share your thoughts on it! Leave a comment or share a picture and tag me @littlenomadsrecipes on Instagram.
