Remoulade

Finely chop the pickles. Finely cut the parsley, capers and anchovies. Very finely dice the onion.

Whip the cream until stiff and keep it chilled until ready to use.

Place the mayonnaise in a bowl and thoroughly stir in the pickles, parsley, capers, anchovies and onion.

Season with salt and pepper.

Gently fold in the whipped cream until the remoulade is creamy.

Let the remoulade rest briefly in the refrigerator if desired and serve with cold roast beef, cold roast, asparagus, baked fish fillets or fondue.