lemon-and-olive-mayonnaise-103146.json

{
    "directions": [
        "Stir all ingredients in small bowl to blend. Season with black pepper. (Can be made 1 day ahead. Cover and refrigerate.)",
        "*Lemon preserved in a lemon juice and salt brine is used most often in Moroccan cuisine. Available at some specialty foods stores."
    ],
    "ingredients": [
        "3/4 cup mayonnaise",
        "2 tablespoons chopped pimiento-stuffed green olives",
        "2 tablespoons minced preserved lemon (peel only)* or 1 1/2 teaspoon grated lemon peel",
        "1/2 teaspoon hot pepper sauce"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Citrus",
        "Olive",
        "Side",
        "No-Cook",
        "Quick & Easy",
        "Mayonnaise",
        "Lemon",
        "Hot Pepper",
        "Spring",
        "Sugar Conscious",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Lemon and Olive Mayonnaise",
    "url": "http://www.epicurious.com/recipes/food/views/lemon-and-olive-mayonnaise-103146"
}