Different than the rich red remoulade sauces of Spain and France, this Scandinavian version is more like a tartar sauce. It goes exceptionally well with fried or baked fish and can often be found topping a smørrebrød and always on a røde pølser, the famous Danish hot dog.
- 2 cup container with lid
- 1 cup Mayonnaise
- 4 tbsp Dijon mustard
- ⅓ cup Dill pickles, chopped or relish
- 4 tbsp Capers, chopped
- 1 tsp Dried tarragon
- 1 tsp Tumeric or curry powder
- Salt and ground black pepper to taste
- In container with lid, add all ingredients and mix thoroughly to combine everything. Can be stored covered in the refrigerator for months.