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The emulsification can break or separate over time due to various factors such as temperature changes, prolonged storage, or improper mixing, causing the dressing to firm up or become thicker
Do you remember the color blocked dress Liesl showed us back at the start of summer
By slowly streaming in the oil, the vinaigrette becomes almost creamy, with a deliciously smooth texture
This was par for the course for TLC's underestimated reality show, currently in its 16th season of subliminally empowering its female viewers
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