This subtly spicy mayo is great on fish and sandwiches—and on fries, too.
Ingredients
Makes 1 cup
Combine shallot, lemon juice, vinegar, and lime peel in medium bowl. Cover; let stand 30 minutes. Whisk in mayonnaise and piment d'Espelette. Season with salt and pepper. Cover; chill 2 hours. DO AHEAD:Can be made 1 day ahead. Keep chilled.
Nutrition Per Serving
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Reviews (7)
Back to TopOutstanding condiment! Made this with Just Mayo and the rest of the ingredients as stated. My mother-in-law brought us a small jar of Piment d'Espelette AOP and I was trying to figure out what to do with it. Now I know. This is one of the best spreads we've tasted! Put it on a fried red snapper sandwich and all is well. I'd definitely make it again.
kldckldc
Clifton, VA
1/28/2016
Excellent sauce, with so many uses. We love it on hamburgers, with fish, and fries. Keeps well in the fridge and is easy to make.
Cattawissa
Redding, CA
6/9/2015
Excellent Sauce, love it on hamburgers, with fish, fries, keeps well and easy to make.
Cattawissa
6/9/2015
This is a quick upgrade to mayo and takes just a few minutes to make. I've served this with grilled halibut and grilled lamb burgers. The smokey paprika flavor shines through but does not overwhelm.
merrycyclist
1/20/2015
Very good!
Anonymous
Winnetka, IL
7/27/2012
It's a pepper grown in the Basque region of southern France. Try looking it up on Bing, Google, or Wikipedia and you'll see lots of information.
briansbigl
Seattle, WA
5/12/2010
I'd like to try the recipe, sounds delicious. Can you tell me what is Pimient d'Espelette?
Anonymous
honolulu, hi
5/12/2010
