Ingredients:

1/2 lemon

2 tsp lemon zest

1/2 cup mayonnaise

grated parmesan cheese, up to 1/2 cup

1/2 tsp coarsely ground black pepper

1/4 tsp salt

Makes about 1/2 cup.

Method:

Grate the zest from 1/2 a lemon into the bowl of a food processor.

Place cut side of lemon down in a non-stick frying pan over medium-low heat. Cook for 5 minutes, or until surface of lemon has caramelized. Remove from heat.

Squeeze the juice into the food processor and add as much pulp as you can extract.

Add mayonnaise and parmesan to the processor and pulse until smooth. Stir in pepper and salt.

Refrigerate until ready to serve.

Delicious with poached or grilled fish and chickpea fritters.

Source: LCBO magazine, August 2011