- 3 Egg yolks
- cup peanut oil
- cup olive oil
- sea salt & freshly ground black pepper
- cup chopped flat leaf parsley
- cup rinsed & drained lilliput capers
- tsp ground lemon myrtle
- cup lemon juice
- 1 tsp champagne vinegar
Place egg yolks in bowl of food processor with pinch of salt, ground pepper, lemon juice & vinegar. Turn motor on and slowly add the oil in a thin drizzle. When thick and creamy turn into a clean bowl and fold in the lemon myrtle, capers & parsley. Season to taste. If you like a tangy mayo, you may add a touch more lemon juice.