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The key is to emulsify the two ingredients into a homogenous mixture, which can be achieved by whisking vigorously as you pour the oil very slowly into the vinegar, or by adding an ingredient that can help prevent separation (like honey, mustard, egg yolks or mayonnaise)
Heading to a cocktail party
By the time it was said and done, I felt like it had a late 1960s, Sharon Tate thing, said Fernando Garcia of the collection
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