Recipe: Lemon-Caper Mayonnaise

By Regina Charboneau

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.

This article available online at:

http://www.theatlantic.com/health/archive/2010/12/recipe-lemon-caper-mayonnaise/68574/