Balsamic Vinegar

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Balsamic vinegar brings sharp acidity and dark, fruity sweetness to sauces, marinades, roasted vegetables, braises, and glazes. Added near the end, it brightens rich meat, cheese, and caramelized onions; simmered briefly, it thickens and concentrates. The common mistake is reducing it too far, which turns the sugars bitter and leaves a sticky, overpowering sauce.

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