Lemon-Caper Aioli Recipe - Hillary Sterling | Food & Wine
INGREDIENTS
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1/2 cup olive oil
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1/2 cup canola or grapeseed oil
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2 large pasteurized eggs
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2 tablespoons medium salt-packed capers, rinsed
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1 1/2 teaspoons lemon zest plus 4 teaspoons fresh lemon juice (from 1 lemon), divided
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1 teaspoon Dijon mustard (optional)
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1 medium garlic clove, chopped (about 1 teaspoon)
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3/4 teaspoon kosher salt
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