Icelandic Remoulade Sauce
Makes a small jar, can be stored in the fridge for a couple of weeks.
I have loved hot dogs forever. I went to Iceland knowing they had the reputation for the best hot dogs (And that's sayin' a LOT as I'm from Chicago!) They did not disappoint. On several occasions I feasted on their dogs and was in heaven each time.
- 120 ml mayo
- 2-3 tablespoons flat parsley leaves
- 2 medium spring onions
- 2 medium pickled gherkins
- 1 tablespoon pickled gherkin brine or cider vinegar
- Optional: 1 tablespoon anchovy paste
- Optional: 1 teaspoon mustard
Adapted from kaveyeats.com
Place all the ingredients in a food processor or a grinder that can handle wet ingredients.
Blend until smooth.
The remoulade served with hot dogs in Iceland is pale yellow but my recipe (below) is green as I’ve upped the quantity of parsley. I’ve also skipped the mustard since mustard is one of the other condiments to be squirted on anyway. By all means, adjust your remoulade recipe to better match the Icelandic style
For the presentation:
1 frankfurter sausage
1 hot dog bun
(Optional) 1-2 tablespoons finely diced raw white onion
1-2 tablespoons crispy fried onions
Squirt of ketchup
Squirt of sweet mustard
Squirt of remoulade sauce