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Asian recipes

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Salad recipes

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Dip recipes

Lemon-caper aïoli

Lemon-caper aïoli

By Abigail Donnelly

Serves Makes 1 cup

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 free-range egg
1 t Dijon mustard
1¼ cups sunflower oil
½ lemon, juiced
¼ cup Italian parsley, chopped
2 T capers, drained
2 cloves garlic, minced
2 t sherry vinegar
Sea salt and freshly ground black pepper, to taste

Method

Place the egg and mustard in a bowl and whisk together. Slowly add the oil while whisking. When the mixture thickens, add the lemon juice. Add the remaining ingredients and season to taste.

Try the lemon-caper aïoli with some of our seafood recipes or with these fish cakes.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Marinated marrow salad

Mielie, basil, mint, lime and feta salad

Grilled pork rashers and pak choi with soya, chilli and spring onion

Yakitori (grilled meat skewers)

Matcha panna cotta

Chargrilled steak and green beans

Togarishi (five spice)

Calamari-and-asparagus salad

BBQ fish with pineapple slaw

Curry ramen

Chopped green salad

Lemon-caper aïoli

Lemon-caper aïoli

Ingredients

Method