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Ingredients cup mayonnaise 2 oil-packed anchovies (drained) 1 small garlic clove (chopped) 1 tablespoon capers (drained) 1 tablespoon fresh lemon juice 1 tablespoon water 1 teaspoon Dijon mustard 2 tablespoons freshly grated Parmigiano-Reggiano cheese Kosher salt and freshly ground pepper Directions In a food processor, combine the mayonnaise, anchovies, garlic, capers, lemon juice, water and mustard and process until smooth

Advertisement - Continue Reading Below 7 Two Evening Gowns, 1968 & 1960 Museum of Fine Arts Houston ( Left) The coat, made of novelty weave fabric and fur, came to the exhibit via an anonymous donation

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It was there in Alaska that Henson came up with a new kind of sauce, a blend of mayonnaise, buttermilk and dried herbs that dressed up a lot of the bland camp food he was stuck with