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It tends to turn out a little thick, so if youre using it on a salad instead of as a dip, you can thin it out with a little water

The flavorings I go with are classic: butter (and plenty of it), sage sausage (you can get away with just sage for a less meaty version), onions, celery, and garlic

But that recipe has an oil and vinegar base which isn't as thick

Or would you recommend another color
