This mayonnaise is excellent on grilled fish (think: salmon), or to jazz up a more traditional sandwich.
1-1/2 Tbsp finely-chopped shallot
2 tsp fresh lemon juice
2 tsp Sherry Reserva Wine Vinegar
1-1/2 tsp fresh lime zest
1 Cup mayonnaise
1 tsp Piment d’Espelette
Coarse sea salt
Freshly-ground black pepper
In a small bowl, use a fork or small whisk to combine shallot, lemon juice, vinegar, and lime zest. Cover bowl and allow to stand 1/2 hour. Whisk in mayonnaise and Piment d’Espelette. Stir until all ingredients are fully combined. Season to taste with sea salt and pepper. Cover bowl with plastic wrap and allow to chill for at least two hours so that flavors will combine nicely.
Make ahead: can be made the day before using. Keep chilled until ready to serve.