MAKES 1/2 CUP Far superior to storebought versions, this creamy classic dip is fried fish’s best friend. It’s also better made in advance so the flavors can meld. Refrigerated, it’ll keep for at least a week.
Ingredients
1/2cupmayonnaise
1tablespoongluten-free dill relish
1-1/2teaspoonschopped Italian parsley
1-1/2teaspoonsminced shallot or minced yellow onion
1/8teaspoongluten-free Worcestershire sauce
Freshly ground pepper
Tabasco sauce
Instructions
In a bowl, mix together the mayonnaise, relish, parsley, shallot, Worcestershire, a few grinds of pepper, and Tabasco to taste.