Makes about 1 1/4 cups
| | 3/4 cup bottled mayonnaise 1/4 cup olive oil Grated rind of 1 lemon 1 1/2 teaspoons lemon juice 1 teaspoon capers, rinsed and finely chopped 1 teaspoon finely chopped fresh tarragon 1/2 shallot, finely chopped 1/2 clove garlic, finely chopped Salt and pepper, to taste 1. In a bowl, whisk the mayonnaise until smooth. Whisk in the oil in a slow steady stream.
2. Stir in the lemon rind and juice, capers, tarragon, shallot, garlic, salt, and pepper. Transfer to a plastic container, cover, and refrigerate for up to 3 weeks. Jill Santopietro Notes:
