Curry and Dill Mayo
I like to use it with mortadella, heirloom tomato, and maldon salt on some sourdough
½ cup mayo
¼ cup dijon mustard
1 tbsp curry powder
3 tbsp fresh dill, roughly chopped
2 tsp apple cider vinegar
Black pepper, freshly cracked
Salt to taste
Notes before you begin:
This is my take on a Danish remoulade — a dipping sauce and condiment that is widely used in Danish cuisine. I am using far fewer ingredients and curry powder, but the general idea is similar.
I am using store bought mayo for this dish. Store bought mayos will have a much longer shelf life and serve as a really good fatty base for experimenting with condiments and flavor combinations.
Place mayo, dijon mustard, curry powder, dill, and apple cider vinegar in a bowl and stir everything together. Add salt and pepper to taste (add a little at a time and taste as you go)
Store in a sealed container for up to three weeks. This is a super versatile schmear that you can put on pretty much any sandwich. It’s rich, bright, has a ton of depth.