Caper and Black Pepper Aioli

1 cup low-fat mayonnaise
2 tablespoons chopped capers, drained
1 tablespoon freshly squeezed lemon juice, plus more to taste (from 1 lemon)
Leaves from 2 large sprigs of thyme, chopped (2 teaspoons)
1 medium clove garlic, minced and smashed to a paste (about 1 1/4 teaspoons)
1/4 teaspoon kosher salt
1 teaspoon coarsely ground black pepper

Combine the mayonnaise, capers, lemon juice, thyme, garlic, salt and black pepper; mix well. Taste and adjust the amount of lemon juice, salt or pepper as needed. Serve immediately or cover and refrigerate for up to 1 day.