- 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
- 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.