Lemon and Olive Mayonnaise

Name: Lemon and Olive Mayonnaise
Yield: Makes about 1 cup
Ingredients: 3/4 cup mayonnaise; 2 tablespoons chopped pimiento-stuffed green olives; 2 tablespoons minced preserved lemon (peel only)* or 1 1/2 teaspoon grated lemon peel; 1/2 teaspoon hot pepper sauce

August 20, 2004

Recipe information

Yield
Makes about 1 cup

Ingredients

3/4 cup mayonnaise

2 tablespoons chopped pimiento-stuffed green olives

2 tablespoons minced preserved lemon (peel only)* or 1 1/2 teaspoon grated lemon peel

1/2 teaspoon hot pepper sauce

Preparation

Step 1
Stir all ingredients in small bowl to blend. Season with black pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Step 2
*Lemon preserved in a lemon juice and salt brine is used most often in Moroccan cuisine. Available at some specialty foods stores.