Ingredients
1 cup mayonnaise
1/4 cup rinsed and drained capers
2 TBSP. Chopped dill pickle
2 TBSP. lemon juice
1 TBSP. chopped shallot (can use green onion)
1 TBSP finely chopped parsley or chervil
2 tsp. pickle juice
1 tsp anchovy paste or finely chopped anchovies
Preparation
Combine all ingedients in a medium mixing bowl. Cover and chill for at least 2 hours. Will keep up to 1 week in a tightly sealed container.
