This recipe originally accompanied Fritto Misto .

Ingredients

　　3/4 cup mayonnaise

　　1 tablespoon plus 1 1/2 teaspoons fresh lemon juice

　　2 tablespoons fresh parsley, finely chopped

　　1 tablespoon capers, finely chopped

　　1 tablespoon cornichons (gherkins), finely chopped

　　1 anchovy fillet, minced, or 1/2 teaspoon anchovy paste

　　1 clove garlic, minced

　　1/4 teaspoon kosher salt

　　1/4 teaspoon freshly ground pepper

　　In medium bowl, whisk together all ingredients. (DO AHEAD: Sauce can be made ahead and refrigerated up to 3 days.)