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Traditional balsamic vinegar is caramelized during the cooking process and aged for a longer period in wooden barrels, thus developing a deep color, syrupy consistency, and a sweeter, more complex flavor
Use a little less buttermilk and lean on Greek yogurt or sour cream, then chill at least 4 hours so it holds its shape on a veggie tray
Seaming gives it a hint of tailoring
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