Ingredients:

  • ½ cup (115 g) full-fat mayonnaise
  • ¼ cup (60 g) sweet pickle relish, drained and squeezed dry
  • 1 tablespoon (9 g) capers, drained and finely chopped
  • 1 tablespoon (15 ml) fresh lemon juice (from about ½ lemon)
  • 1 tablespoon (10 g) finely grated yellow onion
  • 1 tablespoon (3 g) finely chopped fresh dill (or 1 teaspoon / 1 g dried dill)
  • 1 teaspoon (5 g) Dijon mustard
  • 1 teaspoon (4 g) granulated sugar
  • 1 teaspoon (5 ml) dill pickle brine
  • ¼ teaspoon (1.5 g) kosher salt
  • Pinch of white pepper

Instructions:

  1. Place the relish in a fine-mesh sieve and press gently with the back of a spoon until no liquid drips through. Pat dry with a towel if needed.
  2. Chop the capers finely, then pat them dry with a towel.
  3. Grate the onion on the small holes of a box grater until it forms a pulp.
  4. Chop the dill finely.
  5. In a medium mixing bowl, whisk the mayonnaise, Dijon mustard, sugar, lemon juice, and dill pickle brine until smooth and glossy, about 30 seconds.
  6. Fold in the drained relish, capers, grated onion, and dill.
  7. Add the kosher salt and white pepper, then stir until the color is an even pale ivory with no streaks of mustard. The sauce should be thick and spreadable; if it pools off a spoon, drain a spoonful more relish and stir again.
  8. Cover the bowl or transfer the sauce to an airtight container. Refrigerate for at least 30 minutes.
  9. Stir once before serving. Taste and adjust with a few drops of lemon juice for brightness or a pinch of sugar if it tastes too sharp. Store leftovers in the refrigerator for up to 5 days.