How to make Danish Remoulade Sauce

Combine mayonnaise and mustard in a bowl until smooth.

Finely chop capers, pickles, and shallots, then add to the mixture.

Stir in lemon juice, parsley, and dill until well incorporated.

Season with salt, black pepper, and sugar to taste.

Add minced garlic and horseradish, mixing thoroughly.

Sprinkle in cayenne pepper for a hint of heat, adjusting to preference.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to meld flavors.

Taste and adjust seasoning if necessary before serving.

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