First drain a jar of capers. Keep both the liquid and cappers.
Then measure the capers in a blender and also add the caper liquid, the egg yolk, the sushi vinegar, the salt and the one lemon peel. Insure that the peel is very thin without the bitter white part. Now blend it till smooth.
Once smooth add the cold neutral oil and blend it till fully emulsified. The friction will heat up the mayonnaise and that can result in splitting, that’s why the oil needs to be cold.
Then transfer it into a piping bottle and let it set in your fridge.
