This recipe originally accompanied Fritto Misto .
Recipe information
Yield
Makes about 2 cups
Ingredients
3/4 cup mayonnaise
1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
2 tablespoons fresh parsley, finely chopped
1 tablespoon capers, finely chopped
1 tablespoon cornichons (gherkins), finely chopped
1 anchovy fillet, minced, or 1/2 teaspoon anchovy paste
1 clove garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Preparation
In medium bowl, whisk together all ingredients. (DO AHEAD: Sauce can be made ahead and refrigerated up to 3 days.)
