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Chile Mayonnaise


1 1/4 c Olive or salad oil
1 Egg
2 tb White wine vinegar
1 ts Sugar
1 ts Pequin quebrado; or to taste
1/2 ts Salt


In a blender or food processor, combine 1/4 cup oil, egg, vinegar, sugar, pequin & salt. Process briefly just to blend. Then, with motor running, add remaining 1 cup oil in a very thin stream, processing until mayonnaise has the desired thick, creamy consistency. Makes 1-1/4 cups.