Ingredients

• 2 tablespoons white wine vinegar
• 2 tablespoons lime juice
• 1 egg yolk*
• 1 whole egg*
• 1 teaspoon fine grain salt
• 1 teaspoon dry mustard
• 1/4 teaspoon sugar
• Scant 2 cups safflower or corn oil (2 cups minus 2 to 3 tablespoons
• 2 to 3 tablespoons chile oil

Instructions

1. Add all wet ingredients (except the oil which is a liquid but isn't "wet") to the work bowl of a food processor along with the salt, mustard and sugar. Pulse 5 times. Turn processor on and add oil in a steady stream until incorporated. Keep at room temperature for 2 hours. Refrigerate for up to 1 week.
2. *RAW EGG WARNING
3. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.