Adding the oil in a slow, steady stream while the blender is running helps ensure the oil will emulsify, forming a smooth, creamy sauce. Serve this classic sauce with fried seafood (see related recipe at left).
- Juice of 1 lemon
- 2 egg yolks
- 1 1⁄2 cups canola oil
- 1⁄2 cup chopped dill pickles
- 1 green onion, finely chopped
- 1⁄4 cup chopped fresh chives
- 1 Tbs. chopped capers
- Salt and freshly ground pepper, to taste
In the work bowl of a stick blender, combine the lemon juice and egg yolks. Place the stick blender in the work bowl and process in short pulses until smooth. With the motor running, add the oil in a slow, steady stream and process until smooth and blended. Transfer to another bowl and fold in the pickles, green onion, chives and capers. Season with salt and pepper. Refrigerate until ready to use.
Makes about 2 cups.