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Cover the bowl and refrigerate for 2 hours or up to overnight
What's in Thanksgiving dressing
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(In her 1963 cookbook, The Art of Cooking Omelettes , de Lyon provides a recipe for this salad dressing, writing, A French salad dressing is usually made with dry mustard, but I do not use it, and that probably accounts for the different taste.) Nell says her father continued to tweak it to make it his own
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