The original Silver Palate cookbook has a fabulous tapenade recipe. A quick Google search only found it behind a paywall. If you don’t have the cookbook and want the recipe I can paraphrase it for you.
Thank you! Does this look like it? I have “New Basics”, and will check there.
I saw something like this but wasn’t sure I wanted to use tuna. My initial goal two hours ago was to use up some olives to make lunch from leftover grilled salmon. 
ETA I found this recipe in New Basics, which
coincidentally is the cookbook with the grilled salmon I have been making every week for about 35 years!
I only have the index up to s!
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I think that’s it but I don’t remember the basil. I usually use a couple more anchovies and omit the tuna. The anchovies really make it, in my opinion. But I agree it’s a great addition to salmon.
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I do love sun dried tomato pesto!
And now I have some tasty liquid from reconstituting sun dried tomatoes! 
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I’ve noticed that, when you make it yourself, STCS is much better than the overly sweet varieties out there. the recipe I use is very similar.
DIY garum, anyone?
“Their inward parts melt and issue forth as a stream of decomposition… Here a precious exudate flows out, which vomits up the flower of the gore, and mixed with salt, balances taste in the mouth.”
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Same here. I don’t even keep ketchup in the house any more. There aren’t many sugar-free ketchups, but I tried Primal Kitchen’s version a few years ago and liked it.
Most marinara sauces also contain sugar, so maybe that’s why it tastes bad to you? Or is there something else about it that makes it unpalatable?
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I make PB&B (Bac-Os) sammiches to take to work. I like the smokey/savory flavor.
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Passata, cider vinegar, dried onion and garlic, celery salt, black pepper, and ground clove, ginger, and allspice makes a passable ketchup. The tiniest bit of honey is ok in it. However, for the chief use of ketchup, French fries, I will always pick mayonnaise or malt vinegar.
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LOL, same! Between the kitchen fridge and the garage fridge, I just counted approximately 40 different bottles and jars of various sauces. My current favorites are:
The Pepper Plant hot sauce; spicy, but not so hot that you can’t taste anything else. It has a wonderful, savory flavor. Oddly, they chose to make the chipotle version somewhat sweet (i.e., not to my taste).
Truff Original black truffle hot sauce; very expensive, I tried this only because it was offered as a corporate “pick your own” Xmas gift pack. Then I found it on sale at both Costco and Sam’s, so I bought a bunch!
Melinda’s black truffle hot sauce; I liked the Truff sauce so much that I decided to try Melinda’s version. I really like it drizzled over chicken pizza.
Tapatío hot sauce; for me, this is the quintessential Mexican hot sauce, and a required condiment for almost any “south of the border” meal.
I rarely make fries at home, preferring instead to pan-fry potatoes and onions with various powders and herbs. If I have it, I’ll top those with sour cream and maybe a splash of hot sauce. I usually make a mayo/mustard blend for my artichokes, though, and that’s pretty tasty on fries at home. Malt vinegar is usually my pick when eating out.
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Yeah…I confess to having tried that one in December.
Would you be game? Fortunately, it was, ehem, as expected.
Maybe? I think peer pressure would have to be involved. I’ve always thought of Miracle Whip as a sort of sweetened mayo. Was it like that?
There are several mayonnaise-ish product out there, some a good way from their mayonnaise origins and some much closer: Duke’s (the closest I have found to home made mayonnaise), Kewpie (tasty but not truly mayonnaise to these taste buds), Miracle Whip, Durkee’s sauce, and various fry sauces. I find it odd that those who deviate from the mayonnaise path almost always go towards sweetness. I love the tartness. My recipe, my favorite mayonnaise, expressly forbids using Meyer lemons. It is the juice of a medium lemon, a teaspoon of Dijon (I am very partial to Faillot and Roland), the mandatory (in almost everything, even sweets) hearty pinch of Diamond Crystal, two terrific egg yolks, and a cup of peanut oil. Mayonnaise is f…ing wonderful.
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I use grapeseed oil and a lesser amount of olive oil.
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I find a lot of olive oil becomes bitter when whisked (or blended) too vigorously.
