Ingredients:

  • 1 cup (230g) high-quality mayonnaise
  • 1 tbsp (15g) sour cream
  • 1/2 cup (75g) dill pickles, finely hand-minced
  • 1 tbsp (15g) non-pareil capers, drained and chopped
  • 1 tbsp (4g) fresh dill, finely chopped
  • 1 tsp (2g) fresh parsley, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) pickle brine
  • 1/2 tsp (3g) Dijon mustard
  • 1/4 tsp (1g) onion powder
  • 1/8 tsp (1g) granulated sugar
  • 1/8 tsp (0.5g) fine sea salt
  • 1/8 tsp (0.5g) cracked black pepper

Instructions:

  1. Mince the pickles. Use a sharp knife to cut 1/2 cup dill pickles into a fine dice until they look like small uniform jewels.
  2. Chop the capers. Roughly chop 1 tbsp capers until no whole rounds remain.
  3. Combine the creamy base. In a medium bowl, whisk together 1 cup mayonnaise, 1 tbsp sour cream, and 1/2 tsp Dijon mustard until completely velvety.
  4. Add the brighteners. Pour in 1 tbsp lemon juice and 1 tsp pickle brine until the sauce thins slightly.
  5. Season the mixture. Sprinkle in 1/4 tsp onion powder, 1/8 tsp sugar, 1/8 tsp salt, and 1/8 tsp black pepper.
  6. Fold in the aromatics. Gently stir in 1 tbsp fresh dill and 1 tsp fresh parsley until the green herbs are evenly distributed.
  7. Incorporate the crunch. Add your diced pickles and chopped capers to the bowl.
  8. The final stir. Use a spatula to fold everything together until the sauce is thick and speckled.
  9. The critical chill. Cover the bowl and refrigerate for 30 minutes until the flavors have fully melded.
  10. Taste and adjust. Give it one last stir and add a drop more lemon if you want it extra zingy.