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Reply to "cooking meat and vegetables with olive oil, balsamic, and herbs"
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[quote=Anonymous][quote=Anonymous]I finally figured out that when I make my basic balsamic vinaigrette, if I make a bunch of it to have around on hand, it can also serve as a go-to quickie marinade or dressing for just about anything. I go with one part olive oil to two parts balsamic, and then depending on mood and what I'm making I'll add one or more of: garlic, shallots, black pepper, dried herbs (most often basil), or sometimes a little bit of a good mustard, or reduce it with some red wine for a pan sauce (whisking in a little butter right at the end). [/quote] OP here again. These tips are great! Thank you for responding to my vague question :) PP, this recipe sounds delicious. How long can it keep in the fridge? A few days? [/quote]
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