Lemon Caper Mayonnaise

This lemon caper mayo is one of those three-ingredient sauces that punches way above its weight. Minced lemon zest and chopped capers stirred into mayonnaise create a bright, briny, tangy spread that transforms grilled fish, crab cakes, or even a simple roasted vegetable platter.

The lemon zest is what carries the citrus flavor here, not juice. Zest gives you concentrated lemon aroma and oils without thinning the mayo or making it runny. The capers add salty, pickled pops that cut through the richness of the mayonnaise.

Make it up to five days ahead and keep it chilled. The flavor actually deepens as the zest and caper oils infuse into the mayo over time.

Pro Tips

• Use fresh lemon zest, never dried. The essential oils in fresh zest are where all the flavor lives.
• Drain and chop the capers finely so they distribute evenly through the mayo instead of clumping.
• Start with good-quality mayonnaise. With only three ingredients, there’s nowhere to hide a bad base.
• Bring to room temperature for 10 minutes before serving for the best flavor and spreadability.

Variations

• Add a minced clove of garlic and a teaspoon of Dijon mustard for a more complex remoulade-style sauce.
• Stir in chopped fresh dill or tarragon for an herby version that pairs perfectly with salmon.
• Add a few drops of hot sauce for a spicy lemon caper aioli.