Caper Sauce

A great sauce to use with cold-cuts, especially with cold thinly sliced roast beef.

1 cup mayonnaise 20-25 capers* 3 tsp prepared mustard or 1 of dry mustard 1 tsp Worchestershire sauce 6 grinds fresh pepper ½ tsp salt ½ tsp lemon juice

Finely mince capers. Combine all ingredients and refrigerate an hour or two before using. * - if capers are pickled, rinse in water before use. If capers are not pickled, add 1 or 2 tsp lemon juice or wine vinegar.