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One day not long after we opened, I was halfway down the stairs to the prep kitchen, where I was going to make some oeufs mayonnaise to run as an appetizer, and suddenly I thought, why does it have to be mayonnaise? he says of the moment boiled eggs broke out of their French restraints
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Thus, it's always better not to risk it and to whisk a fresh batch of dip or dressing from scratch
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