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Comeback Sauce

Chef Adam Evans says this creamy mayonnaise-based sauce originated “somewhere in Mississippi,” and is similar to rémoulade. “It’s great with peel-and-eat shrimp, fried oysters, on a grilled fish sandwich, or as a substitute for tartar sauce.”
From: bonappetit.com MAKES ABOUT 1 CUP

½ small shallot, chopped
2 cornichons, chopped
1 garlic clove, chopped
¾ cup mayonnaise
2 Tbsp. finely grated fresh horseradish or 1 Tbsp. drained prepared horseradish
1 Tbsp. chopped fresh flat-leaf parsley
2 tsp. drained capers
2 tsp. whole grain mustard
1 celery stalk, chopped
2 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
¼ tsp. cayenne pepper
Kosher salt and freshly ground black pepper

Purée celery, shallot, cornichons, garlic, mayonnaise, horseradish, parsley, capers, mustard, lemon zest, lemon juice, and cayenne in a blender or food processor until smooth; season with salt and pepper. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.