- 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
- 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.