Mayonnaise

• 4 egg yolks, at room temperature
• 1 teaspoon Dijon-style mustard
• Salt and freshly milled white pepper

Place the egg yolks, mustard, salt, pepper, and cayenne in the bowl of a mixer or food processor and beat at high speed for 2 minutes, or until the mixture is creamy.

In a slow, thin stream, gradually add all of the oil.

Add the lemon juice and taste for seasoning.

Add the boiling water and mix for 2 to 3 seconds, just until incorporated.

Refrigerate the mayonnai