Ingredient: Dry Vermouth

When cooking with wine, chefs usually recommend that you use whatever wine you're planning to drink. Good advice and I generally adhere to it. But the advice presumes you're going to be drinking wine and that might not be the case on a weeknight or you may be planning on red wine with a steak but you need white wine in the appetizer. You can always re-cork the wine, but once exposed to oxygen it's shelf life is limited - particularly in the case of white wine.

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