Difference between revisions of "Lemon Mayonnaise"
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== Ingredients == | == Ingredients == | ||
| − | * 8 [[ | + | * 8 [[Egg yolk|egg yolks]] |
| − | * 1/2 [[ | + | * 1/2 [[cup|cup]] extra-virgin [[Olive Oil|olive oil]], divided |
| − | * 2 [[ | + | * 2 [[tbsp|tbsp]] freshly squeezed [[Lemon Juice|lemon juice]] |
| − | * 1 [[ | + | * 1 [[tsp|tsp]] of [[Cayenne Pepper|cayenne pepper]] |
| − | * 3/4 [[ | + | * 3/4 [[tsp|tsp]] [[salt|salt]] |
| − | * 3/4 [[ | + | * 3/4 [[tsp|tsp]] white [[pepper|pepper]] |
| − | * 2 [[ | + | * 2 [[tsp|tsp]] finely grated [[Lemon zest|lemon zest]] |
== Procedure == | == 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. | #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. | ||
Latest revision as of 16:16, 11 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.
