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After you make it, put your dressing in an airtight container, ideally something that pours well like a Mason jar, and store it in the refrigerator for up to 10 days
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The fat ( oil ), and acid ( lemon or vinegar ), emulsify to create a salad dressing which gets flavors from the addition of salt and pepper as well as shallots and Dijon mustard, both of which also help it to emulsify
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