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You should be using about 1.5 2 cups of stock
You can add a little water (or some more lemon juice, olive oil, and/or caper juice, for more flavor) to thin it out to a pourable dressing consistency
Experiment with different styles and choose a fit that looks perfect on you
You can make it with or without the anchovy paste this just adds a bit more saltiness and umami to the mix
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