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The Washington Post

Black Pepper and Caper Aioli

Black Pepper and Caper Aioli 1.500

Dominic Bracco II for The Washington Post

May 20, 2009

A creamy, briny and quick complement to grilled meat. Use store-bought mayonnaise, as we have here, or start with your own homemade mayo recipe.

Make Ahead: The aioli can be refrigerated for up to 1 day.


Servings: 1.5 cups
Ingredients
  • 1 cup low-fat mayonnaise
  • 2 tablespoons chopped capers, drained
  • 1 tablespoon freshly squeezed lemon juice, plus more to taste (from 1 lemon)
  • Leaves from 2 large sprigs of thyme, chopped (2 teaspoons)
  • 1 medium clove garlic, minced and smashed to a paste (about 1 1/4 teaspoons)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper

Directions

Combine the mayonnaise, capers, lemon juice, thyme, garlic, salt and black pepper; mix well. Taste and adjust the amount of lemon juice, salt or pepper as needed. Serve immediately or cover and refrigerate for up to 1 day.


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Recipe Source

From food writer Tony Rosenfeld.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per tablespoon serving: 17


% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 129mg 5%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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