Spread on a roast pork or turkey sandwich, or use as a dip for grilled shrimp or as a dressing for a fruit salad.
Recipe information
Total Time
1 1/4 hour
Yield
Makes about 1 cup
Ingredients
1 to 2 navel oranges
3 tablespoons finely chopped shallot
2/3 cup mayonnaise
1/2 teaspoon fresh lemon juice
1/8 teaspoon black pepper
Preparation
Step 1
Finely grate 1 teaspoon zest from an orange, then squeeze enough juice to measure 5 tablespoons.
Step 2
Boil 4 tablespoons orange juice with shallot in a very small heavy saucepan over moderate heat, stirring occasionally, until juice is almost evaporated, 4 to 5 minutes. Transfer shallot to a bowl to cool, then stir in zest, mayonnaise, lemon juice, pepper, and remaining tablespoon orange juice. Chill, covered, 1 hour (for flavors to develop).
