This is a complement to fish—baked, broiled, or fried.
1 cup mayonnaise
1 tablespoon dill pickle relish
1 tablespoon chopped pimiento-stuffed olives
1 tablespoon capers
1 tablespoon grated shallot
1 tablespoon lemon juice
⅛ to ¼ teaspoon hot sauce
In a small bowl stir together the mayonnaise, pickle relish, olives, capers, shallot, lemon juice, and hot sauce. Cover and chill for at least 2 hours before serving.
YIELD: 1¼ CUPS