• 2 coddled eggs
• 2 tbsp garlic, chopped
• 1 tsp salt
• ¼ tsp white pepper
• ¼ tsp dried mustard
• 2 anchovies
• 1 cup olive oil + 1 cup corn oil
• ½ cup red wine vinegar - divided
• ½ tsp Worcestershire sauce
• 2 tbsp fresh-squeezed lemon juice

Special Equipment

• immersion blender or food processor

1. Drop eggs into boiling water for 1 minute to coddle the eggs
2. Retrieve eggs, crack open into a food processor or, if using an immersion (stick) blender, place in a semi-deep vessel for mixing
3. Add garlic, salt, pepper, mustard, anchovies and blend for a few seconds to get everything incorporated into a purée
4. Combine both oils into a mixing cup and slowly stream in half of the oils while processing, to create a mayonnaise. The mixture will get thick quickly
5. While continuing to blend, add ¼ cup of the red wine vinegar and the rest of the oils, Worcestershire sauce and lemon juice
6. Add the remaining ¼ cup of the red wine vinegar and blend until incorporated
7. Scrape sides and bottom of processor or blending vessel
8. Store refrigerated in a covered container for up to 2 weeks