Ingredients:

  • 1 cup (240g) high-quality mayonnaise
  • 1 tsp (5ml) Dijon mustard
  • 1/2 cup (65g) dill pickles, finely minced
  • 1 tbsp (15g) nonpareil capers, drained and roughly chopped
  • 1 tbsp (10g) shallot, minced into a fine paste
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh dill or parsley, finely chopped
  • 1/2 tsp (2.5ml) Worcestershire sauce
  • 1/4 tsp cracked black pepper
  • 1 pinch kosher salt

Instructions:

  1. Mince the dill pickles. Note: Aim for pieces about the size of a grain of rice for the best distribution.
  2. Chop the drained capers. Note: A rough chop is fine here; you want those little bursts of salt.
  3. Grate the shallot into a paste. Note: If you don't have a microplane, mince it as finely as humanly possible.
  4. Combine the mayonnaise and Dijon mustard in your bowl. Mix until the base is silky and uniform.
  5. Add the lemon juice and Worcestershire sauce. Whisk vigorously until the liquid is fully incorporated.
  6. Fold in the minced pickles, capers, and shallot paste. Note: Folding rather than whisking keeps the vegetable pieces intact.
  7. Add the fresh dill or parsley and black pepper. Stir gently until the green flecks are evenly spread.
  8. Taste the sauce with a clean spoon. Note: This is when you decide if it needs that extra pinch of salt.
  9. Cover the bowl tightly with plastic wrap. Chill for at least 30 minutes to let the flavors marry.