1/3 cup white vinegar
2 tablespoons chopped, jarred jalapenos
1 large egg
1 large egg yolk
1 tablespoon chopped garlic
2 teaspoons Dijon-style mustard
1 teaspoon salt
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
2 cups canola oil
In a food processor or blender, combine the vinegar, jalapenos, whole egg, egg yolk, garlic, mustard, salt, white pepper and cayenne pepper. Process until blended, about 10 seconds.
With processor or blender running, slowly drizzle in the canola oil and process until emulsified, about 45 seconds. Refrigerate in a covered container for up to 5 days.
Makes about 3 cups.
— Recipe from Charles Reeves, chef and owner of Penny Cluse Cafe in Burlington, Vt.