Party Mayonnaise

• 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

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.
2. Pulse 5 times.
3. Turn processor on and add oil in a steady stream until incorporated.
4. Keep at room temperature for 2 hours.
5. Refrigerate for up to 1 week.
6. *RAW EGG WARNING
7. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
8. 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.

white wine vinegar, lime juice, egg yolk, egg, grain salt, mustard, sugar, safflower, chile oil

Taken from www.foodnetwork.com/recipes/alton-brown/party-mayonnaise-recipe.html (may not work)