Ingredients
3 cups fresh lemon juice
2 tablespoons honey
1 1/2 cups mayonnaise
3 anchovy fillets in oil, patted dry and chopped
1 habanero chile, chopped
6 cornichons, finely diced
2 tablespoons brined capers, drained
Kosher salt and freshly ground black pepper
Preparation
Step 1
Bring the lemon juice to a boil in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, about 20 minutes. Whisk in the honey and let cool.
Step 2
Combine the reduced lemon juice, mayonnaise, anchovies, and habanero in a food processor and process until smooth. Scrape the mixture into a medium bowl, and stir in the cornichons and capers. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.
