Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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