Cookbook:Lemon Mayonnaise

Cookbook | Ingredients | Recipes

Ingredients

• 8 egg yolks
• 1/2 cup extra-virgin olive oil, divided
• 2 tbsp freshly squeezed lemon juice
• 1 tsp of cayenne pepper
• 3/4 tsp salt
• 3/4 tsp white pepper
• 2 tsp finely grated lemon zest

Procedure

1. Whisk together all ingredients except for oil in a large bowl. One tablespoon at a time, slowly drizzle in oil while continually whisking. Keep refrigerated for up to 3 weeks in a nonreactive container.