NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- egg yolks8
- extra virgin olive oil, divided1/2 cup
- lemon juice, freshly squeezed2 tbsp
- cayenne pepper1 tsp
- salt3/4 tsp
- white pepper3/4 tsp
- lemon zest, finely grated2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 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.
Region evidence: no stated origin (basic dish)
