Ingredients
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1 teaspoon dried tarragon
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2 tablespoons white wine vinegar
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1 cup mayonnaise
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¼ cup diced dill pickles
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¼ cup diced bread-and-butter pickles
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1 tablespoon chopped capers
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1 tablespoon minced green onions
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1 tablespoon chopped fresh parsley
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2 teaspoons anchovy paste
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1 teaspoon Dijon mustard
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1 teaspoon paprika
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¼ teaspoon freshly ground black pepper
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1 pinch cayenne pepper, or more to taste
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salt to taste
Directions
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Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.
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Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts (per serving)
1677 | Calories |
176g | Fat |
27g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 1 | |
Calories 1677 | |
% Daily Value * | |
Total Fat 176g | 225% |
Saturated Fat 26g | 132% |
Cholesterol 89mg | 30% |
Sodium 3757mg | 163% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 2g | 8% |
Total Sugars 14g | |
Protein 5g | 10% |
Vitamin C 10mg | 11% |
Calcium 103mg | 8% |
Iron 8mg | 43% |
Potassium 224mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.