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With capers, shallots, and fresh parsley, this homemade classic boasts bigger flavor than the stuff most supermarkets sell in a jar. Perfect for serving alongside steamed crab legs, this recipe first appeared in our December 2013 issue along with Corey Arnold’s article Polar Harvest.

Yield: makes 1 1/2 cups

Ingredients

  • 1 cup mayonnaise
  • 13 cup capers, drained and finely chopped
  • 1 small shallot, finely chopped
  • 1 tbsp. finely chopped parsley
  • 10 cornichons, finely chopped
  • Zest and juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Stir ingredients in a bowl until combined.

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