Tartar Sauce for Lemon-Parsley Fish Cakes
- 1 cup prepared mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon minced shallots
- 1/4 cup finely chopped dill pickle
- 1 1/2 teaspoons freshly squeezed lemon juice
- Pinch of cayenne pepper
In a medium bowl, mix all ingredients until well combined. Store covered in the refrigerator until ready to serve, for up to 2 days. Stir again just before serving.