Olive Mayonnaise
We add olives and lemon juice to store-bought mayo to make a quick sauce for fried seafood. This is a variation on our tartar sauce - we especially like the extra olives and fresh lemon to complement crab. This would also be wonderful on a tuna fish sandwich. Originally served as part of Soft Shell Crabs.
Alternate Preparations:
- Tartar Sauce (2003-04-29)
- Jalapeno Lime Tartar Sauce (2002-08-28)
Ingredients
- ½ cup light mayonnaise
- 2 tablespoon green with pimento olives (minced)
- 1 teaspoon capers (drained and minced)
- ½ tablespoon fresh italian leaf parsley (cleaned and minced)
- ½ teaspoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
Instructions
In a medium bowl, we combine all the ingredients and stir well with a small spoon. We allow the flavors to mingle for about 10 minutes while we finish cooking the seafood. The leftover sauce we cover and refrigerate for a couple of days.