By Cody Leeson
Ingredients
- 1 cup mayonnaise
- Juice of 1/2 lemon
- 1 dill pickle, finely diced
- 1 tsp yellow mustard
- 3–5 young wild leeks, chopped
- 6–10 capers, optional
- Salt and pepper, to taste
Method
Combine everything in a bowl. Taste and adjust the lemon, salt and pepper as needed, then chill before serving. It works especially well as a dipping sauce for local fish.