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 tablespoons chile oil (or anything flavorful)

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.