Caper and lemon mayonnaise
Photography by 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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