2 shallots, finely diced and soaked in a tablespoon of red wine vinegar for 30 minutes

3 pickled cornichons, chopped

1 clove garlic, finely chopped

1 tbsp small capers

2 anchovy fillets, chopped (optional)

1 tbsp lemon juice

1 cup finely chopped fresh parsley

1/3 cup chopped chives

extra virgin olive oil