Recipe: Lemon mayo and roasted pepper tapenade | Style at Home

Ingredients

• 2 free-range organic egg yolks
• ½ tsp Dijon mustard
• 3 tbsp freshly squeezed lemon juice
• ½ tsp Maldon sea salt
• 1 cup vegetable oil
• 2 red bell peppers
• ½ cup finely chopped kalamata olives
• ½ cup finely chopped pimento-stuffed green olives
• 1 clove garlic, minced
• ¼ cup finely diced sweet onion
• 2 tbsp extra-virgin olive oil
• ¼ cup capers
• ½ cup finely chopped fresh parsley