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Lemon Myrtle & Lilliput Caper Mayo

A 2003 Northern Rivers Herb Festival Recipe.




3 Egg yolks ½ cup peanut oil ½ cup olive oil sea salt & freshly ground black pepper ¼ cup chopped flat leaf parsley ¼ cup rinsed & drained lilliput capers ¼ tsp ground lemon myrtle ¼ cup lemon juice 1 tsp champagne vinegar


  1. Place egg yolks in bowl of food processor with pinch of salt, ground pepper, lemon juice & vinegar.   
  2. 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.   

Serving Suggestion

Goes with anything!


Lisa Kerrigan Citrus Deli,Byron Bay