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Mayonnaise Mix-Ins

Martha Stewart Living, July 2004

Beef up your condiment offerings for burgers and sandwiches with these four easy blends. Start each with 1 cup mayonnaise and 1/4 teaspoon salt; then add: peppers (1/4 cup, finely chopped); Kalamata-olive puree (3 tablespoons); sun-dried tomatoes in oil (1/4 cup, drained and finely chopped); or pesto (3 tablespoons). Don't leave mixes outside for more than two hours; refrigerate in an airtight container for up to 5 days.

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