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

Directions

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.

*RAW EGG WARNING

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.