The Olive and the Caper: Adventures in Greek Cooking
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Recipe Reviews
kateq from annapolis, md
I made mine in the food processor exactly as directed, only skipping the salt, as it was to be used in a salad which was already quite salty. It came together perfectly and had a lovely consistency, thinner than store-bought mayonnaise but thick enough to nicely coat the salad vegetables.
Zosia from Toronto, ON
This is a very lemony mayonnaise with the consistency of a creamy salad dressing that’s sure to brighten the flavours of anything it’s served with and has the added advantage of coming together quickly, especially with an immersion blender.
Based on a previous experience with an olive oil-based mayonnaise, I subbed half the olive oil with canola so the olive oil flavour was present, but not overpowering. You’re given the option of toning down the tartness and using some water but I chose to use the full amount of lemon juice as I was serving it with this fish soup.
I’m not a fan of mayo in general so the 3 star rating means a lot ; ). It did give a huge flavour boost to the soup.
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