Side Servings

Lemon-caper aïoli

Makes 1 cup
20 minutes

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes


Load more