Flavored Mayonnaise

Black Olive-serve with cold roast beef or with vegetables

2/3 C mayonnaise
2 Tbsp black olive paste or tapenade
1/2 tsp fresh lemon juice

Stir together all ingredients. Chill, covered, 1 hour

Basil Garlic-Top steak, chicken or fish, or toss with warm potatoes.

1 C coarsely chopped fresh basil
1 garlic clove, smashed
1/4 tsp salt
1/8 tsp cayenne
3/4 C mayonnaise

Pulse basil, garlic, salt and cayenne in food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour.

Roasted Pepper and Almond-good on grilled fish or vegetables, as well as burgers

1/2 C mayonnaise
1/4 C drained bottled roasted red peppers, chopped
1/4 C salted roasted almonds
1 garlic clove, smashed
2 tsp sherry vinegar
1/8 tsp cayenne

Blend all ingredients in a blender or food processor until smooth. Chill, covered, 1 hour.

Orange Shallot-good on roast pork or turkey sandwich, or as a dip for grilled shrimp or dressing for fruit salad

1-2 naval oranges
3 Tbsp finely chopped shallot
2/3 C mayonnaise
1/2 tsp fresh lemon juice
1/8 tsp black pepper

Finely grate 1 teaspoon zest from an orange, then squeeze enough juice to measure 5 tablespoons. Boil 4 tablespoons of orange juice with shallot in a very small heavy saucepan over moderate heat, stirring occasionally, until juice is almost evaporated, 4-5 minutes. Transfer shallot to bowl to cool, then stir in zest, mayonnaise, lemon juice, pepper and remaining tablespoon orange juice. Chill, covered, 1 hour.