Ingredients

Method

• 1 free-range egg
• 1 t Dijon mustard
• 1¼ cups sunflower oil
• ½ lemon, juiced
• ¼ cup Italian parsley, chopped
• 2 T capers, drained
• 2 cloves garlic, minced
• 2 t sherry vinegar
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Place the egg and mustard in a bowl and whisk together. Slowly add the oil while whisking. When the mixture thickens, add the lemon juice. Add the remaining ingredients and season to taste.

Try the lemon-caper aïoli with some of our seafood recipes or with these fish cakes.