Janet,

Not speaking for Sorcha, but when I tried to duplicate it I had to use much more vinegar than oil to get the acid balance right, just like Sorcha. My contention is that whatever vinegar is in Woody's, it's got much higher acidity than what you and I can get in the supermarket. Slow cooking would of course concentrate the acidity by cooking off some of the water in the vinegar. Slow cooking would NOT decrease the oil -- so the proportions you'd end up with are more like what's listed on the bottle.

Make sense?

Claire