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No More Oil or Another Egg: the Secret of Karlos Arguñano to Lighten the Mayonnaise
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4 Articles
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Mayonnaise looks like one of the easiest sauces to prepare at home. It is enough with a few ingredients, a blender and less than a minute to get a creamy emulsion with which to accompany fish, meat, potatoes or vegetables. However, those who make it usually know that it does not always come out as expected. Sometimes it is too liquid, others acquires a consistency so thick that it costs to spread and, at worst, ends up cutting.
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