1. Finely dice the gherkins and capers.
2. Press out their liquid on kitchen paper – without this the sauce turns runny.
3. Finely chop the parsley and chives.
4. Mix the mayonnaise in a bowl with the lemon juice and English mustard.
5. Fold in the gherkins, capers and herbs.
6. Season with salt and freshly ground pepper, and keep chilled until serving.
Tip: The classic partner to British fish and chips and any fried fish. Let it stand for at least 30 minutes before serving so the gherkin and caper flavours spread through the sauce.
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