Finely mince the dill pickles (or cornichons) into small uniform pieces so they add texture without overwhelming. Rinse the capers under cold water and pat dry, then finely chop. Finely mince the shallot. Chop the fresh dill and parsley. Measure the sweet relish if using.

Taste a small piece of a pickle and a caper together to gauge saltiness—this helps later when seasoning.

Combine base and seasonings

In a medium mixing bowl, whisk together the mayonnaise and Greek yogurt until smooth and uniform in texture.

Add the lemon juice, Dijon mustard, Worcestershire sauce, and granulated sugar. Whisk again until fully incorporated.

Season with the measured salt and freshly ground black pepper. Stir to combine, then taste for balance (acid/salt/sweet).

Fold in mix-ins

Gently fold the minced pickles, chopped capers, sweet relish (if using), minced shallot, chopped dill, and parsley into the dressed mayonnaise mixture until evenly distributed. Avoid overmixing to keep some texture.

If the sauce seems too thick, whisk in the olive oil teaspoon by teaspoon until you reach desired consistency. If you want a touch of heat, stir in hot sauce to taste (start with 1/2 tsp).

Resting & final adjustments

Cover the bowl with plastic wrap or transfer the sauce to an airtight container. Refrigerate for at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. Overnight resting yields best flavor.

Before serving, taste and adjust seasoning: add more lemon juice for brightness, salt for seasoning, or a pinch of sugar if too tart. Stir and serve chilled.