Later On

A blog written for those whose interests more or less match mine.

Black-olive mayonnaise

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Another recipe I’m making today from Jean Anderson’s unfortunately titled Process This!, making more use of my food processor. I’ve moved it to a permanent home on the counter, and tossed the enormous plastic storage box for the accessories to follow a tip from Daytipper: store the cutting disks in plastic bags, writing on the bag which disk it is.  — UPDATE on that idea: it just occurred to me that even better would be to store each cutting disk in a padded CD-mailer envelope—a better fit and more protection.

Anyway, the recipe:

1/3 cup oil-cured black olives pitted and patted very dry on paper toweling
1 cup mayonnaise
1-2 Tbs fresh lemon juice
1/4 tsp (or, as I say, “dash”) hot red pepper sauce—Tabasco for me.

Pulse the olives briskly 3 to 4 times in a food processor fitted with the metal chopping blade. Scrape down the work bowl, then pulse quickly once or twice.

Add the mayonnaise, 1 Tbsp of the lemon juice, and the red pepper sauce and pulse briefly to combine. Scrape down Scrape down the work bowl, taste, and if the mayonnaise is not tart enough, pulse in the second tablespoon of lemon juice.

Mound in a bowl and serve as a dip for raw zucchini or fennel sticks, cauliflower or broccoli florets.

My alteration, now that I’m walking and losing weight: instead of 1 cup of mayonnaise, I’ll use:

1/3 cup mayonnaise
1/3 cup fat-free cottage cheese
1/3 cup Z Trim Fat Replacement Gel (same mouth feel as fat)

I’ve now made it: very tasty and also reasonably compatible with sensible diet.

Written by Leisureguy

30 September 2007 at 8:28 am

Posted in Food, Recipes & Cooking

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