Servings: 3

60 ml mayonnaise, ¼ cup 60 ml mayonnaise, ¼ cup
2 tablespoons (ca. 1 long slice of a large dill pickle) of finely chopped dill pickle or pickle relish 2 tablespoons (ca. 1 long slice of a large dill pickle) of finely chopped dill pickle or pickle relish
1 to 1½ tablespoons of capers 1 to 1½ tablespoons of capers
2 or 3 tablespoons of finely chopped onion 2 or 3 tablespoons of finely chopped onion
1 teaspoon of Dijon mustard 1 teaspoon of Dijon mustard
Optional: subheading: Optional:
apple cider or other nice vinegar to taste apple cider or other nice vinegar to taste
a bit of turmeric, if you prefer the remoulade to have a more yellowish colour a bit of turmeric, if you prefer the remoulade to have a more yellowish colour
some minced parsley for colour some minced parsley for colour
minced garlic minced garlic

Finely chop everything that needs to be chopped.
Mix everything together, using only as much mayo as gives the kind of texture that you like.
Taste and add vinegar, if warranted.

All amounts are approximate. This goes well with any sort of fish. It also works well as a garnish on Danish smørrebrød. If using as a Danish garnish, be sure to add a bit of turmeric or curry powder.  All amounts are approximate. This goes well with any sort of fish. It also works well as a garnish on Danish smørrebrød. If using as a Danish garnish, be sure to add a bit of turmeric or curry powder.
2023-01-02: I let a bit of the brine from both the pickle slice and capers get into the remoulade. It didn't need any vinegar added.  2023-01-02: I let a bit of the brine from both the pickle slice and capers get into the remoulade. It didn't need any vinegar added.
2023-11-09: Be careful how much of that pickle and caper brine drips into the remoulade. I was a little over enthusiastic and the remoulade was a bit runny.  2023-11-09: Be careful how much of that pickle and caper brine drips into the remoulade. I was a little over enthusiastic and the remoulade was a bit runny.