Yield: Makes about 1 1/3 cups
1 cup mayonnaise
2 – 4 tablespoons finely chopped green onion, shallot or mild white onion
1/4 cup finely chopped dill pickle
1 tsp. dill pickle juice
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce – optional
Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to a week.
NOTE: For really finely chopped dill pickle and onion, chop, then put in mini food processor to chop more finely.