Star chef Danny Bowien adds even more richness to his onion cheeseburgers with a dollop of this simple, tangy mayonnaise. It’s great on almost any burger, as well as on grilled chicken and fish.
Slideshow: Condiment Recipes
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
How to Make It
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.
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