Ingredients
1
1 servings
- •1 teaspoon dried tarragon
- •2 tablespoons white wine vinegar
- •1 cup mayonnaise
- •¼ cup diced dill pickles
- •¼ cup diced bread-and-butter pickles
- •1 tablespoon chopped capers
- •1 tablespoon minced green onions
- •1 tablespoon chopped fresh parsley
- •2 teaspoons anchovy paste
- •1 teaspoon Dijon mustard
- •1 teaspoon paprika
- •¼ teaspoon freshly ground black pepper
- •1 pinch cayenne pepper, or more to taste
- •salt to taste
Instructions
- Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.
- Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
Nutritional Facts
Per 1 servings
- Calories: 1677
- Carbohydrate: 27g
- Fat: 176g
- Fiber: 2g
- Protein: 5g
- Sugar: 14g
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