INGREDIENTS
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2 large pasteurized egg yolks
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1 teaspoon white wine vinegar
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1 teaspoon fresh lemon juice
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1/2 teaspoon kosher salt
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1/4 teaspoon onion powder
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1/4 teaspoon Dijon mustard
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1/4 teaspoon hot sauce
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1/8 teaspoon sugar
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1 cup canola oil