Caper and lemon mayonnaise

From issue #7, page 65.
Photography Photography by Vanessa Wu.

    INGREDIENTS

    1 egg plus 1 yolk
    finely grated zest of 1 lemon
    1 clove garlic crushed
    ½ cup olive oil
    ½ cup canola oil
    2 tablespoons capers
    2 tablespoons chopped flat leaf parsley
    2 tablespoons lemon juice
    sea salt and freshly ground pepper

    METHOD

    Place the egg and yolk, lemon zest and garlic in a food processor and blend. With the motor running add the oil in a thin stream until a thick emulsion forms. Add the capers, parsley and lemon juice and season to taste. Pulse just to combine and transfer to a serving bowl. Makes 1 ½ cups

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.