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Homemade Olive Oil and Mustard Vinaigrette
A creamy, quick, and tasty vinaigrette, perfect for accompanying salads, grilled fish, or raw vegetables. This sauce made with olive oil, milk, strong Dijon mustard, and honey‑flavored vinegar is prepared in a single step and keeps in the refrigerator for the whole week.
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Critical Success Points
- • Achieve a stable emulsion by whisking vigorously when adding the oil and milk.
Safety Warnings
- • Be careful with the knife when cutting the onion and garlic.
- • Vinegar can irritate the skin; handle with caution.
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