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Salting Sauces

schoenfelderp | Jan 11, 201104:16 PM

Just a random thought from a novice: We season pretty much everything with salt to make the flavors pop. Why don't we salt things like balsamic vinegar or wine reductions, or even something like a buerre blanc? Or does everyone else do this while I remain in my own little world?

Any tips on what types of sauces to salt?

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