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Categories:Viewed: 55 - Published at: 4 years ago
Ingredients
- 3 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 200 ml olive oil
- 1 cup chopped Italian parsley
- 1 tablespoon lemon thyme leaves
- 1 pickled cucumber, diced finely
- 1 tablespoon capers, drained
- kosher salt and cracked pepper
Method
- Put mustard in blender with lemon juice, pulse a few times.
- Slowly add oil in a stream until mixture emulsifies.
- Transfer to container stir through remaining ingredients.
- Cover and refrigerate for 2-3 hours.
