Blend 2-3 garlic cloves, 4 capers, 1/4 cup Parmesan and 1 1/2 tsp fresh parsley until homogenous. Add 1 1/2 tsp Dijon, 1 1/2 tsp grainy Dijon, juice & zest of 1/2 lemon, 2 cups best mayonnaise and 2 Tbsp olive oil. Blend together and season to taste. Serve over fresh Romaine lettuce.
Sylvie Bisson, Woolsey Creek Bistro, 600 2 St W, Revelstoke, 250-837-5500. French cooking with a great wine bar. Sylvie’s multitude of flavours is forever amazing visitors who are thrilled to stumble upon such inspired cooking in tiny Revelstoke.