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Ingredients
  • 1 large egg white (1 ounce; 30g), cold
  • ½ ounce fresh juice from 1 lemon (1 tablespoon; 15g)
  • ⅛ ounce Dijon mustard (1 teaspoon; 4g)
  • ½ teaspoon Diamond Crystal kosher salt; for table salt, use ¼ teaspoon
  • 3 ½ ounces safflower or other neutral oil (½ cup; 100g)
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