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Marsala is usually dismissed by the British as nothing more than an ingredient in complicated recipes, something with which to deglaze the pan after frying veal escalopes.
Add the balsamic vinegar to deglaze and bubble until reduced and syrupy.
Once the onion is coloured, deglaze with white wine until the liquid is pretty much evaporated.
deglaze the pan with the white wine
After less than a minute, add the wine and deglaze the skillet with a wooden spoon.
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