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- 1 1/2 tablespoons finely chopped shallot
- 2 teaspoons fresh lemon juice
- 2 teaspoons Sherry wine vinegar
- 1 1/2 teaspoons finely grated lime peel
- 1 teaspoon piment d'Espelette*
- Freshly ground black pepper
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.