Caper mayonnaise

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
3	tablespoons capers
4	French cornichon pickles, finely chopped
	Salt and pepper, to taste

1. In a bowl, combine the cayenne with 2 tablespoons of the mayonnaise. Whisk well. Add the lemon juice, mustard, and scallions.

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.