Start with a base of Mayonnaise. If you like a little more briny flavor, add 2 teaspoons capers to the mix. You can substitute dill pickle for cornichons (tiny gherkin pickles).
Recipe by Cooking Light November 2010
Credit: Randy Mayor; Styling: Leigh Ann Ross
128 calories; fat 14.4g; saturated fat 1.5g; mono fat 9g; poly fat 3.5g; protein 0.2g; carbohydrates 0.3g; cholesterol 17mg; iron 0.1mg; sodium 60mg; calcium 2mg.