Makes About 3 Cups
1 Celery Rib
2 Scallions
2 Garlic Cloves
2 Tablespoons Capers, Drained and Rinsed
2 Tablespoons Flat Leaf Parsley
1 Tablespoon Cilantro
1 Tablespoon Fresh Dill
1 Medium Size Red Bell Pepper
2 Tablespoons Dijon Mustard
2 Cups Mayonnaise
2 Tablespoons Ketchup
1 Tablespoons Worcestershire
½ Teaspoon Tabasco
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
In the bowl of a food processor fitted with the steel blade chop the celery, scallions, garlic, capers, parsley, cilantro, dill and red pepper. Do Not Over Process. Remove from the processor to a tea towel and squeeze out all of the juice.
In a medium size bowl, combine the vegetables with the mustard, mayonnaise, ketchup, Worcestershire, Tabasco, salt and pepper.
Transfer to a container with a lid and refrigerate for up to a week.
