1 can flat anchovy fillets, plus the oil in the can
1 T capers
2 T red wine vinegar
2 T finely chopped chives, shallots or onion
1/4 c finely chopped parsley
1 1/2 c mayonnaise
Put the first 5 ingredients in the food processor and blend.
Pour the mixture into a bowl and blend with the mayo. Refrigerate for at least 2 hours before serving to allow the flavors to blend.
adapted from The Store Cookbook by Bert Greene.