Caper Mayonnaise

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.

  • Total Time:
  • Servings: 2 cups

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  • 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

  1. 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.

Make Ahead

The caper mayonnaise can be refrigerated for up to 2 weeks.

Contributed By Published September 2014

497068 recipes/caper-mayonnaise 2014-08-08T17:12:14+00:00 Danny Bowien barbecue-cookout|fathers-day|game-day|sauces-and-condiments|basic-easy|fast|gluten-free|make-ahead|vegetarian september-2014 recipes,caper-mayonnaise 497068

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