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Make your mayo better - stir in all kinds of sauces, salsas, chutneys

Those crafty French. Them and their crazy mother sauces. Bechamel, veloute and so on. Remember them? They're the sauces you'd never serve because they are considered bland and incomplete on their own. Like crackers. Or Sonny Bono. (What, too soon?) The idea is that, by taking one of these relatively...
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