While we think mayonnaise sauce with pickles and capers when it comes to fried seafood, it goes well with Southern sausages such as Andouille or Cajun Boudin, too.
11/2 cups mayonnaise
3 scallions, white parts only, chopped
1/4 cup finely chopped cornichons
3 tablespoons small capers, drained and rinsed
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon smooth Dijon mustard
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
Salt and freshly ground black pepper to taste
Combine mayonnaise, scallions, cornichons, capers, vinegar, parsley, and tarragon in a mixing bowl. Whisk well, and season to taste with salt and pepper. Refrigerate until ready to use.
Note: The sauce can be refrigerated up to 4 days.