Recipe courtesy of Michael Lomonaco

Herb and Caper Sauce

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  • Level: Easy
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1 cup mayonnaise

2 tablespoons lemon juice

1/2 teaspoon lemon zest

1/4 cup Dijon mustard

3 tablespoons olive oil

1/4 cup coarsely chopped flat parsley leaves

1/4 cup fresh chopped dill

2 tablespoons tiny capers, coarsely chopped


  1. Combine mayonnaise with lemon juice, zest and mustard in a bowl using a whisk. Slowly drizzle in olive oil to create a simple emulsion. Fold in the herbs and capers with a spatula and chill slightly before serving with poached fish or seafood.;