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Crush with a fork until smooth, then add 100g of the rayu solids – avoid adding any oil as much as possible.
Whisk the egg yolks with a fork until light and fluffy, then beat in the yoghurt and a third of the milk.
4. Beat the breadcrumbs mixture with a fork until it is smooth and then stir into the creamed mixture.
Mix together with a fork until all ingredients are combined, then use your hands and knead the dough for about 6 minutes.
Mash the yolks with the vinegar, mustard and yogurt "cheese," then beat the mixture with a fork until it is light and creamy.
For the dressing, mash the cheese and lemon with a fork, until smoothish, stir in the creme fraiche and tarragon, then slowly whisk in the oil until emulsified and thick.
Mix with a fork until thoroughly combined.
Toss with a fork until moistened.
Mash with a fork until yolks become almost smooth.
Scrape with a fork until light and fluffy.
Beat lightly with a fork until smooth and creamy.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com