— Jessica Endlich

So yeah, any, any vinegarette can can have a lot of things in it. So it really kind of depends on what the vinegarette or what, what's in the vinegarette, right? So most vinegarette you could probably use as a marinade, like we do, uh, one of our courses is the balsamic vinegar. Um, you know, as a lot of people use as a, the balsamic vinegarette that a lot of people use as a marinade for like mushrooms and stuff like that. And it's works out wonderfully, but there's certain ingredients you might wanna look out for and if, particularly if you're cooking, right? So if you're doing like a raw dish, uh, most often any of those will totally work fine. But if you're cooking something, there are a couple ingredients you wanna watch out for, particularly raw garlic, right? So if you're using raw garlic in a recipe, um, or in a, in a vinegarette, um, if there's like little bits of the garlic and they're cooking on a surface, like say if you sear it or something, that garlic will cook faster than everything else and it could, uh, make a little bitterness into the, um, the recipe. So, uh, you have to kind of think about what is going to be, if you're cooking, you have to think about what's going to cook faster in those, right? So that's probably one of the few exceptions that I can think of as far as what you can add into a vinegarette that might alter the flavor a little bit if you're cooking it. Um, not to say that you can't use the garlic and the recipe, you just wanna make sure, um, that you're paying attention to that for flavor. So, um, yeah, and that's about as far as I can go on that one because any vinegarette, there's a lot of different kinds out there, but more often than not you can typically use it as a marinade as well.