Source: The Martha Stewart Show, February 2010
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons capers, rinsed, drained, and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
In a medium bowl, whisk together lemon juice, mustard, and capers. Slowly whisk in olive oil to form an emulsion; season with salt and pepper.