Garlic Caper Mayonnaise Recipes

GARLIC & CAPER MAYONNAISE

Steps:

• Place egg yolks, lemon juice, mustard, anchovies, garlic and paprika in a food processor.
• Process until combined.
• With motor running, gradually add about 150ml olive oil, 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken.
• Add remaining oil in a thin stream until incorporated and mayonnaise is thick and glossy.
• Transfer to a bowl; add capers, season to taste and stir well to combine.

CAPER MAYONNAISE

Steps:

• Stir the capers and lemon peel into the mayonnaise.
• Stir well.
• Enjoy!

GARLIC AIOLI WITH CAPERS

Steps:

• In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the peeled cloves of garlic in canola oil. Wrap the garlic cloves and oil, tightly, in tin foil. To make the garlic cloves soft like butter, this will take between 30 and 40 minutes. To prevent scorching, add a half teaspoon of water to the tinfoil: this will keep it from browning, however, and the taste won't be quite the same. But it should protect the delicate garlic from burning.
• In a blender, place the roasted garlic with the egg, lemon juice, salt, and white pepper. Starting at medium speed, blend for about a minute until the garlic has been fully incorporated into the blend.
• Start with a few drops, rising to a drizzle, and add the olive oil. Keep blending for about 5 minutes until the aioli comes together into a thick, white sauce.
• Remove to a small bowl and fold in the capers.
• Serve chilled.

CAPER MAYONNAISE (FOR SEAFOOD OR VEGETABLES)

Steps:

• Combine all ingredients.
• Refrigerate at least half an hour before serving.
• Serve with Salmon (Grilled in white wine marinade) or asparagus or whatever!