Lemon and caper aioli

Lemon and caper aioli

3.8 36 rating

Prep. 10 min

Total 15 min

300 g

Ingredients

garlic clove
1
lemon zest (5 x 2 cm), no white pith
3 pieces
pickled capers drained
12
egg yolks
2
Dijon mustard
2 tsp
lemon juice to taste
1 - 2 tsp
grapeseed oil
250 g
sea salt to taste
1 pinch

Difficulty

easy

Nutrition per 300 g

Sodium 324.7 mg

Protein 5.1 g

Calories 9675.6 kJ / 2312.5 kcal

Fat 257.5 g

Fibre 1.2 g

Saturated Fat 26.6 g

Carbohydrates 4.2 g

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