The Washington Post

Black Pepper and Caper Aioli

Black Pepper and Caper Aioli 16.000

Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky 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.

Total time: 10 mins

Make Ahead: The aioli can be refrigerated for up to 3 days.

Servings: 16

Yield: (makes 1 cup)

  • 1 cup mayonnaise
  • 2 tablespoons drained capers, chopped
  • 1 tablespoon freshly squeezed lemon juice, plus more to taste (from 1 lemon)
  • Leaves from 2 large sprigs of thyme, chopped (about 2 teaspoons)
  • 2 cloves garlic, minced or finely grated and smashed to a paste (about 1 1/4 teaspoons)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper

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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 or cover and refrigerate for up to 1 day.

Recipe Source

From food writer Tony Rosenfeld.

Tested by Bonnie S. Benwick and Ann Maloney.

Email questions to the Food Section.

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Nutritional Facts

Calories per tablespoon serving: 101

% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 1g 5%

Cholesterol: 15mg 5%

Sodium: 94mg 4%

Total Carbohydrates: 0g 0%

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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