Serve this with our Maryland Crab Cakes.
- 1 cup light mayonnaise
- 4 cornichon pickles, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 shallot, minced
- Coarse salt and ground pepper
Mix together all ingredients in a small bowl; season with salt and pepper. Refrigerate until ready to use.
SourceEveryday Food, June 2007