Recipe Lemon and caper mayonnaise,

Saranak

Senior Member
Joined
7 Mar 2020
Local time
2:14 PM
Messages
837
Location
Birmingham UK
Ciao everyone,
This recipe is one that my mother showed me, it goes extremely well with any meaty fish, particularly well with sword fish, it also works well with crab. It is also great in a salad and prawn sandwich. You can of course use ready made mayonnaise however, if you make your own it is far better.
The amount of capers is a personal taste, also try to use Amalfi lemons if at all possible, they are becoming available in the UK now however, I am unsure if available in the USA but I imagine so. The lemons are at their best between March and July.
Serves 4.

You will need -

3 Large egg yolks.
1 Teaspoon of lemon juice.
2 tablespoons white wine vinegar
zest of 1 lemon
salt and pepper, to taste
300ml olive oil
1 tablespoon chopped capers.

Method -

  1. Put the egg yolks in a mixing bowl and add lemon juice, vinegar, lemon zest and seasoning. Using a handheld whisk, begin whisking the mixture until it becomes pale and smooth.
  2. Very slowly, a drop at a time to begin with, start adding the olive oil, whisking continuously until the mayonnaise is smooth and creamy. Taste and season again if needed, put in the capers and mix well.



The mayonnaise will keep up to three days in the fridge covered.

Sarana x
 
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