Tartar Sauce

1 1/2 cups mayonnaise
2 pickles
4 shallots, peeled or 1/4 of normal onion
2 anchovy fillets or anchovy paste
1 tablespoon capers, drained
1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon white or cider vinegar
sea salt, to taste
cracked black pepper (or white if available)

Cut the pickles into chunks and place in a blender or food processor bowl with shallots, anchovies and capers.
Pulse the machine for 2-3 seconds only to coarsely chop ingredients. In a bowl, combine the mixture with the mayonnaise, lemon juice, mustard and several drops of vinegar. Taste and season with salt and freshly cracked pepper; adjust seasonings to taste. Refrigerate before serving.

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