Recipe: Lemon-Caper Mayonnaise

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This recipe makes extra, which keeps for a week in the refrigerator.

Makes 2 cups

    • 2 egg yolks
    • dash of salt and white pepper
    • 2 tablespoons lemon juice
    • 1 tablespoons Dijon mustard
    • 1 1/4 cup salad oil
    • 2 tablespoons capers

In food processor, whip egg yolks with a dash of salt and white pepper. Add lemon juice and continue to whip until yolks are creamy lemon yellow. Add mustard and continue to beat. Slowly add oil to make a creamy mayonnaise. Add capers and pulse once. Chill and serve with roasted lobster and a cold plate of appetizers. This is also great to mix with tuna or to serve with grilled fish or vegetables.

To read about Regina's romantic midnight snack ideas, click here.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
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