- 1 cup mayonnaise
- 2 tablespoons capers, drained
- 1 1/2 teaspoons dried dill weed
- 4 teaspoons lemon juice
- 1 teaspoon white wine vinegar
- 1 pinch salt, to taste (optional)
- Put mayonnaise, capers, dill, lemon juice, and vinegar together in a blender or small food processor; pulse until smooth, stopping to scrape sides with a rubber spatula as needed to blend everything.
- Transfer sauce to a sealed container and refrigerate long enough to let the flavors blend, about 1 hour.