A beautiful caper vinaigrette to serve with fish

This is worth posting on it’s own as it is absolutely delicious on a salad or drizzled over a piece of hot salmon or halibut. It also keeps for a long time in the fridge

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2 egg yolks
2 tsp lemon juice
1 tsp minced garlic
2 tsp Champagne vinegar
1/2 cup blended oil (1 part olive oil to 3 parts canola oil, mixed together)
2 tbsp capers, drained
1 tbsp wholegrain mustard
1 tsp chopped fresh tarragon
1 tsp chopped fresh thyme
2 tsp chopped fresh Italian parsley
salt and pepper

In a food processor or in a blender, combine the egg yolks, lemon juice, garlic and vinegar.
Slowly whisk in the oil. Remove from the blender into a bowl and fold in the capers, mustard and herbs.
Season with salt and pepper.
Drizzle over your seared piece of fish or a salad

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