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Thursday, April 3, 2014
Cajun Scallion
Blend 1 pasteurized egg
2 teaspoons each Creole mustard and white vinegar
and 1/2 teaspoon Cajun seasoning in a blender.
Gradually blend in 1/2 cup vegetable oil.
Add 1/4 cup chopped scallions and pulse to combine.
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