INGREDIENTS:2 Tbsps. nonpareil capers, divided ½ cups + 1 Tbsp. champagne vinegar ¼ cup + 1 ½ tsp. lemon juice 2 tsp. fresh garlic, chopped 2 Tbsps. + ¼ tsp. Dijon mustard ½ tsp. salt ½ tsp. black pepper 2 ¾ cup olive oil 1 bunch of parsley, chopped 1 ½ Tbsps. fresh tarragon, choppedDIRECTIONS:1. In a blender, combine 1 Tbsp. of capers with vinegar, lemon juice, garlic and mustard. On low setting, slowly add in olive oil. Blend until well incorporated. Fold in remaining capers and ...

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