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I studied product development at the Fashion Institute of Technology, and I hold degrees in fashion merchandising management and fabric styling
see note 1 very small clove garlic 1 tsp freshly grated ginger 1/2 tsp Dijon mustard 1/2 tsp sea salt Freshly ground black pepper optional 1/8 tsp (or more) curry powder or more to taste (see note) Instructions Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 12 cup of the water) until very smooth
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It's also great on any Mexican-inspired salad bowl
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