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

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.