1 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1/4 cup Dijon mustard
3 tablespoons olive oil
1/4 cup coarsely chopped flat parsley leaves
1/4 cup fresh chopped dill
2 tablespoons tiny capers, coarsely chopped
Combine mayonnaise with lemon juice, zest and mustard in a bowl using a whisk. Slowly drizzle in olive oil to create a simple emulsion. Fold in the herbs and capers with a spatula and chill slightly before serving with poached fish or seafood.;
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