Red Pepper Mayonnaise

• 1 egg yolk
• 1/2 cup olive oil
• 1/2 cup sunflower oil or other vegetable oil
• 1 garlic clove
• 1/2 teaspoon salt
• 1 tablespoon Dijon mustard
• 2 teaspoons sweet Spanish pimenton
• 1/2 teaspoon hot Spanish pimenton
• 1 tablespoon red wine vinegar

1. Put the yolk in a blender or food processor.
2. Begin blending or processing and, with the motor running, slowly add the oils one at a time in a thin, steady trickle.
3. (There is a tiny hole in the plunger of most food processors that makes this easy.)
4. Smash the garlic to a paste with the salt.
5. Add it to the mayonnaise with the rest of the ingredients and process or blend briefly, until just combined.

egg yolk, olive oil, sunflower oil, garlic, salt, mustard, sweet spanish, red wine vinegar

Taken from cooking.nytimes.com/recipes/1015625 (may not work)