Adapted from a New York Times recipe and served in 2005 with grilled halibut at the rented cabin north of Lexington. That weekend was the first time I ever set foot on the Appalachian Trail, when we hiked up to Spy Rock from Montebello. It was raining and so foggy there was no view from Spy Rock or anywhere else.
1 cup mayonnaise
1 small garlic clove, minced
2 tablespoons chopped capers
2 tablespoons chopped parsley
1 teaspoon chopped fresh tarragon, or a pinch of dried
1 tablespoon Dijon mustard
2 anchovies, minced
1/4 teaspoon cayenne
Combine all ingredients. Use as sauce for fish.