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  • Writer's pictureMatt Felsenfeld

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.


  1. 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)

  2. 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.

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