Lemon Mayonnaise
Lemon mayonnaise is a homemade egg-yolk sauce flavored with both lemon juice and grated zest. Using eight yolks gives it a rich, deep body, while the zest adds a sharp citrus note that juice alone cannot. Cayenne and white pepper bring gentle heat without dark flecks. The oil goes in a spoonful at a time, which is the whole technique, and the result keeps for weeks in the fridge.
Instructions
Put the egg yolks, lemon juice, cayenne pepper, salt, white pepper and lemon zest in a large bowl. Whisk them together until evenly combined.
Start adding the olive oil one tablespoon at a time, drizzling it in slowly while you whisk hard and without pause. The mixture should thicken and turn creamy as the oil is taken up.
Keep whisking the whole time you add oil, because stopping can cause the mayonnaise to separate. Continue until all of the ½ cup of oil has been added.
Spoon the finished mayonnaise into a nonreactive container, such as glass. Store it in the refrigerator for up to 3 weeks.
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