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Oct 2, 2005 09:16 PM
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Banyuls vinegar question

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Just received some Banyuls vinegar. I recall seeing it of late in recipes in magazines. What is the best venue for it?

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  1. In a vinaigrette, especially recommended with nut oils such as walnut or hazelnut; to deglaze pans after sauteing meats and poultry; and for a marinade for fish and poultry.