Sauce Rémoulade

2 tsp (10 mL) Dijon mustard, 1 tbsp (15 mL) chopped sour pickles, 1 tbsp (15 mL) nonpareil capers, 1 tbsp (15 mL) minced parsley, 1 tbsp (15 mL) minced tarragon, 1 tbsp (15 mL) minced chervil, and 1 tsp (5 mL) anchovy paste