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.
Notes
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.
Leaving the mayonnaise out at room temperature will actually kill harmful bacteria. Don't skip this step!
If your mayo happen to break, all is not lost. To fix a broken mayonnaise, whisk an egg yolk in a bowl until it is frothy. Slowly add the broken mayo to the egg yolk, whisking until incorporated.