If you’ve a mind to, you can make your own mayonnaise from scratch, but we usually buy a good prepared mayonnaise—it’s easier, quicker, and still very good. We make this citrussy olive mayo to spread on sandwiches, spoon on cold poached chicken or grilled fish. Try mixing it with canned tuna for a twist on tuna salad.
1 cup mayonnaise
1 cup pitted citrus-stuffed olives or other pitted green olives, finely chopped
1 cup fresh parsley leaves, finely chopped
1 small shallot, peeled and minced
Rind of 1/2 preserved lemon, minced
Freshly ground black pepper
Stir together the mayonnaise, olives, parsley, shallots, and lemon rind in a medium bowl. Season to taste with pepper. The mayonnaise keeps in the refrigerator, covered, for up to 1 week.