Chive and caper sauceVicky Aronson
- 1 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 2 tbsp minced shallot
- 2 tbsp fresh lemon juice
- 1/2 teasp hot pepper sauce
- 2 tbsp drained capers
Mix everything except capers in food processor until pale green and well blended. Transfer to small bowl. Stir in capers. Season to taste with salt and pepper. Cover and chill.
Can be made 1 day ahead. Serve with crab cakes.