Recipe: Lemon-Caper Mayonnaise

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.

Presented by

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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