I used all the ingredients as listed. However, allow me to suggest to the reviewers that felt the vinegar was overpowering, do NOT use grocery store balsamic vinegar. Use the aged balsamic. It comes out thick, almost like a syrup. It has a small hint of sweetness to it that is sumptuous. The store brands are fine if you're cooking with it or what not but if the balsamic is going to be the star of the show, get the real stuff. I thought the taste was fabulous. I will admit though that living an hour from France gives me access to some amazing ingredients so not only did I use thick and sexy balsamic (which I could eat plain,) but I also used some wonderful dijon. If you're going to go through the effort of making your own food, be a food snob when you need to and get the better ingredients.
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I used all the ingredients as listed. However, allow me to suggest to the reviewers that felt...