Tartare Sauce

5 eggs
1 chef’s spoon of Dijon mustard
1⁄4 cup lemon juice
Salt and pepper to taste
1500ml vegetable oil
1⁄4 cup of capers

1. Blend eggs, mustard, lemon juice, salt and pepper in a food processor on a     slow speed. Add oil at a slow, steady rate until emulsified.

2. Add 1⁄4 cup of drained, chopped capers and blend until mixed through.