Homemade Tartar Sauce

For sure, we're grabbing fish & chips from our favourite local spot, but the sauce has to be this one!  

Makes approx. 2 1/2  cups, or 6-8 servings.  

2 cup Hellman’s or Duke's Mayonnaise
1 small shallot, finely diced (about 2 tbsp. diced), optional 
Juice and zest of 1 lemon 
1 tbsp. whole grain mustard (we like Kozlik's Triple Crunch)
2 dill pickles with about 1/4 cup pickle juice, finely diced
2 tbsp. capers, finely chopped
3-4 sprigs fresh parsley, finely chopped
5-6 sprigs (or a small handful) fresh dill, finely chopped
1 hard boiled egg, grated (optional) 
Salt and pepper, to taste

1. In a small bowl, place shallots; add lemon juice & zest and allow to macerate, while you are chopping the remainder of the ingredients.
2. In another mixing bowl, combine mayonnaise, mustard, pickles, capers, parsley & dill. Stir and season with salt.
3. Add the shallots and the lemon juice/zest. Fold in hard cooked egg if using, and stir to combine.
4. Season with salt if needed.
5. Cover and chill until needed.
6. Refrigerate leftovers and use within a couple of days.