- 1/4 cup capers, drained
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 cup plus 2 tablespoons canola oil
- Kosher salt
How to make this recipe
- In a food processor, pulse the capers with the mayonnaise, mustard, lemon juice and 2 tablespoons of water until combined. With the machine on, slowly drizzle in the canola oil until a thick sauce forms. Season with salt and scrape into a medium bowl.
The caper mayonnaise can be refrigerated for up to 2 weeks.