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

　　

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.

　　Bobby Flay's Throwdown!