Lemon Mayonnaise
Ingredients
- 8 egg yolks
- ½ cup extra-virgin olive oil, divided
- 2 tbsp freshly-squeezed lemon juice
- 1 tsp cayenne pepper
- ¾ tsp salt
- ¾ tsp white pepper
- 2 tsp finely-grated lemon zest
Steps
- Whisk together all ingredients except for oil in a large bowl.
- One tablespoon at a time, slowly drizzle in oil while continually and vigorously whisking. Do not stop whisking, or the mayonnaise may separate.
- Keep refrigerated for up to 3 weeks in a nonreactive container.
More recipes with eggs, lemon or cayenne pepper
Adapted from “Lemon Mayonnaise” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.