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
Procedure
- 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.