Aioli with Capers

For the aioli, place the egg yolk in a bowl and mix thoroughly with lemon juice until a homogeneous mass is obtained. Add a small amount of vegetable oil drop by drop to the egg yolk, continuing to stir without pausing until the oil is no longer visible.

Then add another small amount of oil and stir in completely again, continuing in this manner until the mixture gradually becomes lighter and thicker and a spreadable mass.

Finely chop the capers and garlic. Fold the sour cream, capers, garlic and parsley into the aioli. Season to taste with salt, pepper, sugar and lemon juice.

Preparation Tip:

The aioli with capers is wonderful as a delicious dip at the barbecue, with fondue, for meat, fish, poultry, vegetables, with baguette, bread. For the preparation of aioli all ingredients should be at room temperature, so that the cream does not curdle.

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