Lemon and Caper Aioli

Ingredients (Makes approx. 290g)

  • 1 Garlic Clove
  • 3 pieces Lemon Zest, no white pith
  • 12 pickled capers, drained
  • 2 Egg Yolks
  • 2 tsp Dijon Mustard
  • 1-2 tsp Lemon Juice, to taste
  • 250g Grape seed Oil
  • 1 pinch Sea Salt, to taste


  1. Place garlic and lemon zest into mixing bowl and chop 10s/ Speed 8. Scrape down sides of mixing bowl with spatula. Repeat chopping 10s/ Speed 8.
  2. Add capers egg yolks, Dijon mustard and lemon juice and mix 30s/ Speed 4. Scrape down sides of mixing bowls.
  3. Mix speed 4, slowly pouring oil onto measuring cup, letting it drizzle into mixing bowl to emulsify. This process should take 2 – 3 minutes.
  4. Season with salt to taste, then mix 4s/ Speed 4.
  5. Transfer into an airtight jar or container and place in refrigerator until ready to use.

Tip: If your Aioli has not thickened after step 4, mix for a further 2 mins/ Speed 4 or until a mayonnaise consistency is achieved.

Recipe adapted from Cooking for you and me

For more recipes from Cooking for you and me, buy it here.