1/2 cup cold pressed evoo 1/4 cup vinegar 1 t salt whisk
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The mustard goes first, goddammit. Also use Dijon Mustard and not that bright yellow Salmonella-infected bird shit that's sold in the US.
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@KarstenMoran stick to recipes! Your news is FAKEThanks. Twitter will use this to make your timeline better. UndoUndo
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Yeap that was a really big one!
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what about the emails?
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