Remoulade

The Singapore edition (i.e. without making the pickles yourself)

295 g (one whole jar) of Sainsbury's Sweet Picalilli
205 g of mayonnaise (we always use Heinz or Hellman's)
1 tsp English mustard
1/2 tsp garlic salt
1/2 tsp curry powder

Blend until the chunks in the picalilli are gone. Refrigerate for storage.