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SaladCarrots, Asparagus, Zucchini with
Mayonnaise sauce
Prepare the carrots to cut in julienne. Prepare the asparagus.
Turn the Zucchini. Blanche all the vegetables with boiling water
and salt.Put one vegetable type in each pan.
Add butter, sugar, salt, chaminé and water to each pan.
Mix the oil with mustard, three egg yolks very slowly.
Mix for 5 minutes to a good consistency.
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