Tequila-cilantro Mayonnaise

In a food processor or a blender, combine the egg, egg yolk, cilantro, lime juice, garlic, and mustard and process until smooth. With the motor still running, add the oil in a thin stream until a thick emulsion is formed.

Add the salt, pepper and tequila and pulse for another second.

Transfer the mayonnaise to a nonreactive container. Use immediately, or cover and refrigerate for up to 3 days.

*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."