Don't call it a comeback sauce
1 Tbsp. chopped fresh flat-leaf parsley2 tsp. finely grated lemon zestRecipe Preparation Purée celery, shallot, cornichons, garlic, mayonnaise, horseradish, parsley, capers, mustard, lemon zest, lemon juice, and cayenne in a blender or food processor until smooth; season with salt and pepper.
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