Caper Parsley Aïoli

Ingredients

• 2 eggs
• 4 to 5 cloves garlic, peeled and smashed
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 anchovy fillet
• 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice 1 1/2 cups vegetable oil
• 1/2 cup olive oil
• 1/4 cup roughly chopped fresh parsley leaves
• 1 1/2 tablespoons drained nonpareil or regular capers

Instructions

Add the eggs, garlic, mustard, salt, pepper, and anchovy fillet to a food processor and puree. Add the lemon juice and puree to combine. With the machine still running, add the oils in a slow, steady stream and process until the mixture has formed a thick emulsion. Add the parsley and pulse to combine. Transfer the aïoli to a small nonreactive bowl and stir in the capers. Refrigerate until ready to use, up to 1 week.

Yield: Generous 2 cups

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