1 large egg, fresh as possible
4 teaspoons of white wine vinegar
3/4 teaspoon of salt
1/4 teaspoon of sugar
1 1/2 cups of vegetable oil (not olive oil)
Put all ingredients in a food processor, except for oil. Pulse for 5 seconds. While running, add olive oil in a slow stream until mixture emulsifies, about 2 minutes. Scrape down, process for 5 more seconds. Serve and/or refrigerate for upt to 1 week.