This tangy sauce is made by enriching mayonnaise with mustard, capers, and pickles. In French cuisine, it is a classic accompaniment to fried fish and seafood. Its crisp texture and sharp flavor balance rich fried foods.
Finely chop and drain the capers and pickles. You can gently squeeze them by hand to remove excess liquid that could thin the sauce.
Stir the mayonnaise and mustard together in a bowl, then add the chopped capers, pickles, and parsley.
Add the lemon juice and salt and stir once more. Serve the sauce chilled with fried fish or seafood.
Contains egg (mayonnaise). Drain and chop the pickles and capers well before adding them, or the sauce may be thinner than expected. Refrigerate the sauce and do not leave it at room temperature for long, since it contains mayonnaise.
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