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It has a goddess-like silhouette, recalling a neo-classical Greek or Roman statue
First trick is using a small amount of dijon mustard because its a natural emulsifier (stabler) and an immersion blender because it beats so rapidly, you can eliminate the slow and steady oil stream
It should not be thin, watery, or sour-tasting
Here are a few ideas for you to consider trying out
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Lots and lots of hay.
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