Ingredients
Units
- 1/2 cup good mayo (Hellman’s is my mayo of choice)
- 1 tbsp capers, drained and chopped
- 1 clove garlic, chopped finely
- juice from half a lemon
- 1 tsp chili paste (or hot sauce such as Sriracha)
- 1 tsp dried parsley
- dash of salt and pepper to taste
Instructions
- Combine all ingredients and chill overnight or at least for an hour.
- Spread on your salmon BLT and also use a dipping sauce for any extra onion rings you have have left over.
