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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 herbs.
SERVINGS:1 quartFrom:Recipe from Tony Kveragas, Cornell University