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Use this recipe to dress our Pan Bagnat.

Martha Stewart Living, August/September 1993

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Yield:
Makes 1 cup
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Ingredients

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Directions

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  • Combine garlic, watercress, fennel, lemon juice, salt, and pepper in the jar of a blender, and blend until smooth. With the motor, running, slowly add oil. Mix until oil is completely incorporated. Store in an airtight container for up to 3 days. Shake well before using.

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