Difference between revisions of "Lemon Mayonnaise"
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Revision as of 17:07, 5 April 2012
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
- 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.
