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Harissa Mayonnaise with Olives and Lemon
This punchy, subtly spicy sauce combines North African flavors. Briny green olives and lemon add texture and bright contrast to spicy harissa. Use it as a spread in sandwiches, as an embellishment for a frittata, as a flourish for roasted vegetables or as a dipping sauce (think whole roasted artichokes). For a tangier sauce with a more cooling quality, use whole-milk Greek yogurt in place of the mayonnaise.
Makes about
1 cup
15 minutes
Ingredients
-
¾
cup mayonnaise OR plain whole-milk Greek yogurt
-
⅓
cup finely chopped pitted green OR black olives OR a combination
