Danish Remoulade

3 tbsp Best Foods Mayonnaise
1 tbsp sour cream
1 tbsp carrots, finely chopped
1 tbsp crisp cabbage
1 tbsp gherkins, finely chopped
1 tbsp chives, finely chopped
1 tbsp lemon juice
1 tsp red onions, finely chopped
1 tsp brown seed mustard
1 tsp turmeric
½ tsp sugar
1 tsp SIDS SALT & PEPPER to taste

In a bowl, mix all the ingredients together. Add extra turmeric if you want a stronger colour. Add extra SIDS SALT & PEPPER to taste.
Rest in the fridge for 30 minutes before serving.
History: The National Spread - Dressing, Dip, Condiment, Paste etc. “Remoulade ” is the Danes most popular and favourite spreading on their open Danish sandwiches - “Smørrebrød”, and for boosting up the taste of seafood dishes, fish meat balls, (fiskefrikadeller) sausages, hotdogs, burgers, meat cold cuts, fried chips and frites and so on. “Remoulade” is a must for nearly every Dane, no matter what age, as this national dipping and topping has been, and is the first choice when you say delicious supplement to various finger foods, seafood recipes and meat courses. Around 1850 the word “Remoulade” appeared in Danish cook books, and was served at restaurants in Copenhagen as a French delicacy. The first “Remoulade” recipe stems from the French kitchen about 1740, and since it’s first appearance in Denmark, has become one of the most popular sold and eaten sauces at the Danish dining tables, fast food eateries and restaurants. There are about 100 different types of finished “Remoulade” to select. The Danes eat tons of this yellow sweet & sour “Remoulade” condiment and dipping with various flavoured preferences.