Danish Remoulade Sauce Recipe

In a mixing bowl, combine the mayonnaise, chopped pickles, Dijon mustard, capers, and lemon juice.

Add the minced shallot, chopped parsley, and curry powder, if using.

Stir everything together until the sauce is well combined.

Season with salt and pepper to taste.

Refrigerate for at least 30 minutes to allow the flavours to meld.

Serve as a dip or spread with your favourite dishes.