1 cup mayonnaise (homemade or Hellman's)
1/3 cup minced dill pickles
3 tablespoons minced shallots
2 tablespoons drained capers, minced
2 tablespoons finely chopped Italian parsley
1 tablespoon freshly squeezed juice from 1 lemon
1 1/2 teaspoons Dijon mustard
3/4 teaspoon freshly ground black pepper
1/2 teaspoon Kosher salt
1/4 teaspoon tabasco sauce
Mix together all ingredients. Let sit for 30 minutes, then use immediately or store in an airtight container in the refrigerator for up to a week.
