Active Time

　　15 minutes

　　Total Time

　　1 1/4 hour

　　Spread on a roast pork or turkey sandwich, or use as a dip for grilled shrimp or as a dressing for a fruit salad.

　　

Ingredients

Makes about 1 cup

　　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

　　

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).