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Slowly whisk the hot liquid into the egg yolks.
Slowly whisk in the oil.
Slowly whisk in olive oil until emulsified.
Slowly whisk into the wet ingredients.
Very slowly whisk in the hot stock.
Slowly whisk this mixture into the soup.
Slowly whisk in grapeseed oil until emulsified.
Slowly whisk in oil until emulsified.
Slowly whisk in the half-and-half.
Slowly whisk hot liquid into egg mixture.
Slowly whisk in milk until smooth.
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