Mark came up with this one at work, and made it again this past weekend to have with broiled East Coast style crab cakes.
1 fennel bulb, cut into coarse chunks
1/2 white onion, cut into coarse chunks
3 oz. dill pickle chips or slices
1/3 cup dill pickle juice
3/4 cup mayonnaise
1/4 cup ketchup
1 Tbsp. sambal oelek hot sauce
2 Tbsp. sriracha hot sauce
Pinch salt
Put everything in a food processor and buzz it up until smooth (because of the fibrousness of the fennel, it will have some texture to it).
Serve with crab cakes, fish sandwiches, fish fillets or any type of seafood.
