© John Kernick
- SERVINGS: makes 3/4 cup
Capers, tarragon and lemon juice add fantastic flavor to mayonnaise in this quick take on a classic French aioli.
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped capers
2 teaspoons chopped fresh tarragon
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Freshly ground pepper
- In a small bowl, whisk the mayonnaise with the lemon juice, capers, tarragon and garlic. Whisk in the olive oil in a steady stream and season with salt and pepper. Use on grilled chicken, pork, fish and shellfish.
The aioli can be refrigerated overnight.