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By tweaking the composition of the oil and mimicking the kinds of emulsifiers and stabilizers used in commercial dressings with pantry staples, he was able to create a vinaigrette that not only tastes far superior to the bottled kind, but lasts up to a week in the fridge

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Next, I put them into a glass tray and cover them with a 50/50 mix of bleach and water for half an hour