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.
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