Caper and Pickles Sauce

This sauce is based on a remoulade, but without the anchovy and thinned down to be more suitable as a sauce. The recipe states to use mayonnaise, I would recommend homemade, which definitely benefits the flavour of this sauce. Homemade mayo can be made quickly with an immersion blender, for the methodology, see the Garlic Mayo recipe.


  • 8 tbs mayonnaise
  • 2 pickles (40gr)
  • 1.5 tbs capers (20gr)
  • 1 tbs fresh parsley
  • 1 tsp dried terragon
  • 1 tsp Dijon mustard


Chop the pickle, capers and parsley finely. Combine the mayonnaise, pickle, capers, parsley, terragon and mustard. Add 6-8 tablespoons of water to get a sauce consistency.