Ingredients:

  • 1 cup full-fat Mayonnaise
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Hot Sauce (e.g., Tabasco or Cayenne)
  • 1/4 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/4 cup Dill Pickles / Cornichons, finely minced
  • 1 tablespoon Capers, drained, rinsed, finely minced
  • 2 tablespoons Fresh Flat-Leaf Parsley, finely chopped
  • 1 tablespoon Fresh Dill, finely chopped
  • 1 tablespoon Fresh Chives, finely chopped
  • Pinch of Cayenne Pepper (Optional)

Instructions:

  1. Mince the Solids: On a clean cutting board, finely mince the capers, dill pickles (cornichons), parsley, dill, and chives. Ensure the chop is very fine—we want flavour, not chunks.
  2. Measure Liquids: Measure out all the liquid base ingredients (mayonnaise, lemon juice, mustard, Worcestershire, hot sauce).
  3. Create the Base: In a medium mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and hot sauce. Whisk gently until fully incorporated and smooth.
  4. Fold in Texture: Add the finely minced capers, pickles, parsley, dill, and chives to the base mixture. Use a rubber spatula to fold them in until evenly distributed.
  5. Season and Adjust: Stir in the salt and pepper. Crucially, taste the sauce. If it lacks brightness, add a splash more lemon juice. If it needs depth, add a touch more salt or mustard. If it needs heat, add the extra pinch of cayenne.
  6. Chill for Flavour: Transfer the finished sauce into an airtight container. Pop it in the fridge for a minimum of 30 minutes, or ideally, several hours. The chilling time allows the acids to mellow and the fresh herb flavours to permeate the whole sauce.
  7. Serve: Remove the sauce from the fridge 5-10 minutes before serving. Give it one final stir and serve alongside hot crab cakes.