Juice of 1 lemon
2 egg yolks
1 ½ cups canola oil
½ cup chopped dill pickles
1 green onion, finely chopped
¼ cup chopped fresh chives
1 tablespoons chopped capers
Salt and freshly ground pepper, to taste
Can be made in a blender or Cuisinart, or made by hand with a whisk.
Combine lemon juice and egg yolks. Process, blend or beat well until smooth. Slowly add oil and process until smooth. Transfer to another bowl, if using the blender or Cuisinart, and fold in pickles, green onion, chives and capers. Season with salt and pepper.
Yield: Makes about 2 cups.
Adapted from a recipe in a Williams-Sonoma catalog. They recommend making this with a Stick Blender, an item sold in the catalog.
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