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High quality vinegar (the acidic component) adds tang, zing, and flavor to the vinaigrette Mustard (preferably Dijon) functions primarily as an emulsifier/binder of the oil and vinegar that dont mix well on their own and also adds a flavor element
add a little or a lot rice - cooked white rice, either medium or long grain, not brown or wild rice green onions - to garnish with before serving hot sauce - optional, for more heat Ingredient amounts are found in the recipe card below
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