Find a Supper Club

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One of the benefits of being at home all day with young children is that occasionally, very occasionally you find yourself with some quiet time. Today the stars aligned; a sleeping pre-schooler and enough energy to do something interesting. I wanted to play with food. A forage in the fridge revealed dwindling food stocks. But all was not lost. I had the ingredients to make lemon and caper mayonnaise to accompany the salmon that we’ll be having for supper tonight.

Lemon and caper mayonnaise

2 egg yolks
pinch of english mustard
1/4 tsp of salt
2 tsp of lemon juice
225ml of sunflower oil
1 tbspn of chopped capers
zest of one lemon

Put the egg yolks in a bowl with the mustard, salt and lemon juice. Use an electric whisk (can be done by hand if you’re an iron man/woman) to mix the ingredients together. Slowly add the oil drop by drop until the mixture begins to thicken/emulsify. After it has thickened you can speed up the rate at which you add the oil, but do not go too fast as the mixture will curdle. Once all of the oil has been added, fold in the chopped capers and the lemon zest. Test for seasoning.

This really is playing. These beetroots are the most striking photographic subject. I am hoping to get my hands of some more of these for the Sunday Roast this week.

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Comment by My home supper club on June 14, 2011 at 21:55
Thanks! That means a lot coming from a photographer. I am really enjoying the blogging/ photography aspect of running a supper club... although sometimes it does feel like I'm speaking into a void so it' nice to get feedback!
Comment by msmarmitelover on June 14, 2011 at 21:28
Beautiful photographs

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