MILLA KRISTJANSEN, 1940S
Sauce remoulade:
3 egg yolks and 1 dl oil or 50 g mayonnaise – 2 tbsp. minced piccalilli – 1 tbsp. minced capers – 1 tbsp. minced onion – 1 tbsp. mustard or vinegar – 2 tbsp. minced parsley – 1 tbsp. minced cilantro – 1 tbsp. minced tarragon – 1 dl whipping cream
Piccalilli:1 l water – 125 g salt – 0.75 kg sugar – 1.5 l vinegar – 0.5 l tarragon vinegar – 2 tbsp. yellow curry – 2 tbsp. mustard powder – 1 tbsp. mustard – 1 tbsp. salt
Vegetable mix: 50 g cucumber – 50 g onion – 50 g cauliflower – 50 g green string beans – 50 g yellow string beans 50 g carrots – 50 g green peas
Remoulade: The cold sauce remoulade is a classic with roast beef, fried plaice, and in some circles, even on top of salami. Boil the eggs and separate yolks from whites. Pass the yolks through a sieve to obtain a powdery texture, mix with salt and a bit of oil in the mixture until you obtain a thick consistency – or cheat by using mayonnaise instead. Chop the piccalilli finely, add capers, and chopped parsley. Just before serving, mix in the whipped cream.
Piccalilli: Boil water and salt. Cool to room temperature. Cut cucumbers, carrots, and onions in slices or pieces of approximately half a centimetre. Cut beans in pieces of 1.5 centimetres and pick small florets of cauliflower to match this size. At room temperature, marinate the vegetables in the salt infusion for approximately 48 hours. Pour off the liquid and put the vegetables in the mix of vinegar and spices, bring to a boil, then cool down.
Today, it is customary to add a thickener to obtain a thick consistency of the pickle mixture. If you wish, remove the vegetables just after boiling and use a thickener like water and corn starch or similar. Bring to a boil and adjust with thickener until it looks like a thick porridge. Remove from heat and add the boiled vegetables.
