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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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!