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Dijon mustard : This is chiefly here as an emulsifying agent, encouraging the oil and water-based ingredients to combine into a smooth dressing that doesnt split or break
The mermaid style was particularly popular in the mid-20th century for its glamorous and figure-hugging design
Notes *If you prefer not to consume raw eggs, you can pasteurize egg yolks (cracked and separated) in a bowl with a bowl of hot water underneath until they come up to 160 degrees
Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny
25" bust, 30" w...
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