Ahh. Summer BBQs. We all love 'em, but if you're like me, you're looking for a variety of things to cook, not just chops and snags. Fish burgers, or just fish goes so well on the BBQ. Maybe it's the liberal freedom of a big squeeze of lemon while cooking or a splash of white wine - I'm not sure. This Dill & Caper Mayo recipe is designed to serve with fish on burgers, to form a salad dressing base in which fish can be added.. you can use it however you like. Ingredients: A jar of free-range egg mayonnaise A bunch of fresh dill *Don't be tempted to buy a plastic container from Coles. It will NOT have the flavour needed. Herb garden of fruit and veg shops only!) A tablespoon of small capers 2 lemons ready for juicing A splash of white wine vinegar or Verjuice A dash of olive oil A clove of garlic (optional)Method: Chop the dill finely and roughly and place into a bowl. Add the capers and a clove of grated garlic. Now depending on how much dressing you'd like to make, add in the mayo in large spoonfuls. I like to take the whisk at this point and start working the mayo to get a feel for final volume. Add in a squeeze of half a lemon and taste. Whisk again and repeat until balanced. If there was an exact amount of acid to add, I'd say so but thanks to Mother Nature, they're all different! Add the white wine vinegar or Verjuice and season for taste. It's quick, but really does help shake up you average fish dish, especially combined with BBQ excitement! Recommend a Yalumba Y Series Viognier whilst making this..