Ingredients:

  • 1 cup mayonnaise (240 g) — use full-fat for classic texture; light or avocado-oil mayo optional
  • 3 tbsp finely chopped dill pickles or cornichons (45 g)
  • 1 tbsp drained capers, roughly chopped (15 g)
  • 1 small shallot, finely minced (about 2 tbsp / 20 g) — or 2 tbsp finely minced red onion
  • 1 tbsp fresh lemon juice (15 ml), plus lemon zest from 1/2 lemon (optional)
  • 1 tsp Dijon mustard (5 g)
  • 2 tbsp fresh flat-leaf parsley, finely chopped (8 g)
  • 1 tsp finely chopped fresh dill (optional) (2 g)
  • 1/4 to 1/2 tsp granulated sugar (1–2 g) — optional, to balance acidity
  • Salt and freshly ground black pepper, to taste (start with 1/4 tsp salt / 1.5 g)
  • 1–2 tsp milk or water (5–10 ml), only if you want a thinner consistency
  • Optional add-ins: 1 tsp finely minced caper brine or pickle juice (5 ml) for extra tang
  • Optional add-ins: 1 tsp finely chopped cornichons relish or sweet relish (5 g) for sweeter profile
  • Optional add-ins: 1/2 tsp hot sauce or 1 tsp chopped cornichon jalapeño for heat

Instructions:

  1. Prep aromatics and pickles: finely mince the shallot or red onion, chop pickles/cornichons and parsley, and roughly chop the capers into small, uniform pieces.
  2. Combine base ingredients: in a small mixing bowl add mayonnaise, Dijon mustard and lemon juice; whisk until smooth. If using lemon zest, add now.
  3. Fold in mix-ins: add chopped pickles, capers, shallot, parsley, dill (if using), and sugar (if using); stir gently to combine.
  4. Season and adjust: taste and add salt and pepper in small increments. If flat, add another 1/2 tsp lemon juice or 1 tsp pickle brine. If too sharp, mellow with a pinch more sugar or a touch more mayo.
  5. Chill to meld flavors: transfer to an airtight container, cover and refrigerate at least 30 minutes (up to 24 hours) before serving; stir and taste-adjust right before serving.
  6. Thin if needed: for a looser sauce for tacos or drizzling, stir in 1–2 teaspoons milk, water or extra lemon juice to reach the desired consistency.
  7. Store leftovers: keep refrigerated in an airtight container for up to 4–5 days and discard if off-odors or discoloration develop.