Sam Hoffer - My Carolina Kitchen
1 cup mayonnaise, preferably homemade
2 teaspoons Dijon mustard
2 teaspoons anchovy paste
4 teaspoons finely chopped fresh tarragon or 2 teaspoons dried tarragon, crumbled
2 teaspoons finely chopped fresh parsley
Dash of cayenne pepper
Combine sauce ingredients & refrigerate for at least one hour before serving. Excellent as a base for lobster or shellfish salad.