Yield: Makes 2 cups
1½ cups mayonnaise
1 clove garlic, minced
¼ cup capers, rinsed and chopped
2 oz. pickled red cherry peppers, chopped
1 Tbsp. lemon juice
Dash cayenne pepper
- Mix all ingredients together.
- This recipe is even better the next day when the flavors have a chance to meld together.
We created this sauce for our Salade Niçoise but it will work beautifully with any poached fish or with an oven roasted vegetable platter.