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.