Ingredients:

  • 1 cup Full-fat Mayonnaise
  • 1 tsp Dijon Mustard
  • ½ tsp Worcestershire Sauce
  • ¼ cup finely diced Cornichons (Small Dill Gherkins)
  • 2 Tbsp rinsed & chopped Capers
  • 2 Tbsp finely chopped Fresh Dill
  • 1 Tbsp finely chopped Fresh Flat-leaf Parsley
  • 1 Tbsp freshly squeezed Lemon Juice
  • ¼ tsp Freshly Ground Black Pepper
  • Sea Salt to taste

Instructions:

  1. Chop and Dry: Using a sharp knife, finely dice the cornichons (gherkins) into pieces no larger than a grain of rice. Place them on a paper towel and pat them thoroughly dry. Rinse Capers: Place the capers in a small sieve, rinse quickly under cold water, pat them dry, and chop them roughly. Mince the fresh dill and parsley.
  2. Whisk the Foundation: In a mixing bowl, combine the full-fat mayonnaise, Dijon mustard, and Worcestershire sauce (if using). Whisk gently until smooth and evenly incorporated.
  3. Fold in Texture: Add the dried, diced gherkins and capers, along with the chopped dill and parsley, to the mayonnaise mixture. Use a rubber spatula to gently fold the ingredients together until they are distributed evenly. Avoid over-mixing.
  4. Add Acidity and Season: Stir in the fresh lemon juice and black pepper. Taste the sauce, and add sea salt only if necessary (capers and gherkins are salty). Adjust tang if desired with more lemon juice.
  5. Chill and Serve: Cover the bowl tightly and place it in the refrigerator for a minimum of 30 minutes, or ideally 2 hours. This chilling period allows the flavors to properly fuse. Give the sauce a final stir before serving cold.