Top steak, chicken, or fish with this sauce, or toss it with baked potatoes. It's also great in a tomato or tuna sandwich.
Preparation time: 10 min. start to finish: 1 1/4 hr (includes chilling)
1 cup coarsely chopped fresh basil1 garlic clove, smashed
Pulse basil, garlic, salt, and pepper in a food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour (for flavours to develop).
Kalamata olive MAYONNAISE
Serve on cold roast beef, sausages or with crudités.
Active time: 5 min. start to finish: 1 hr (includes chilling)
2/3 cup mayonnaise
Stir together all ingredients. Chill, covered, 1 hour (for flavours to develop).
ORANGE SHALLOT MAYONNAISE
Spread on a roast pork or turkey sandwich, or use as a dip for grilled shrimp or as a dressing for a fruit salad.
Active time: 15 min. start to finish: 1 1/4 hr (includes chilling)
1 to 2 navel oranges
Finely grate 1 teaspoon zest from an orange, and then squeeze enough juice to measure 5 tablespoons.
Boil 4 tablespoons orange juice with shallot in a very small heavy saucepan over moderate heat, stirring occasionally, until juice is almost evaporated, 4 to 5 minutes. Transfer shallot to a bowl to cool, and then stir in zest, mayonnaise, lemon juice, pepper, and remaining tablespoon orange juice.
ROASTED-PEPPER AND ALMOND MAYONNAISE
This old fashion-style sauce is good on grilled fish or vegetables as well as burgers.
Active time: 10 min. start to finish: 1 1/4 hr (includes chilling)
1/2 cup mayonnaise1/4 cup drained bottled roasted red peppers, chopped1/4 cup salted roasted almonds1 garlic clove, smashed2 teaspoons Balsamic vinegar, or to taste1/8 teaspoon chilli
Blend all ingredients in a blender or food processor until smooth. Chill, covered, 1 hour (for flavours to develop).
MAY THE FORCE BE WITH YOU