Cookbook: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

Procedure

 * 1) Whisk together all ingredients except for oil in a large bowl.
 * 2) One tablespoon at a time, slowly drizzle in oil while continually and vigorously whisking. Do not stop whisking, or the mayonnaise may separate.
 * 3) Keep refrigerated for up to 3 weeks in a nonreactive container.