Use this to make a fish salad, toss it with cooked chicken, or add it to steamed cubes of potato. Makes about 1½ cups.
|1/8||teaspoon cayenne pepper|
|1||cup commercial mayonnaise|
|1||tablespoon lemon juice|
|1||teaspoon Dijon mustard|
|4||scallions (white part only), finely chopped|
|¼||cup sour cream|
|4||French cornichon pickles, finely chopped|
|Salt and pepper, to taste|
2. When the mixture is smooth, whisk in the remaining mayonnaise and the sour cream. With a spoon, stir in the capers, pickles, salt, and pepper. Taste for seasoning and add more salt and pepper, if you like.
3. Refrigerate in a covered container for up to 1 week.