Makes: 2 1/2 cups

3 ounces sour pickles
1 tablespoon tiny capers
2 anchovy fillets
1 tablespoon chopped parsley
1/2 tablespoon chopped chervil
1/2 tablespoon chopped tarragon
1 tablespoon Dijon mustard
2 cups mayonnaise
1 teaspoon salt
1/4 teaspoon white pepper


Finely chop pickles, capers, anchovies, and herbs; fold in mustard and mayonnaise.
Season with salt, and pepper. Good with deep fried fish and cold meats.