What to do with balsamic vinegar aged 8 years?
A friend gave me a bottle, and I have no idea what to do with it. It seems too good to just put in a regular salad, but not really thick and syrupy enough to have it over vanilla bean ice cream or have strawberries dipped in it. Any suggestions?
I buy 10year basalmic at Trader Joe's for under $8 for 250ml (8.5oz).
I use it for caprese salads, drizzling over roasted brussel sprouts, dashing on flank steak and assorted other dishes where the really cheap stuff does not cut it and the $25 and up bottles need to highlight the vinegar itself and so it's wasteful in the dish.
As stated above, its hard to tell just how good of a quality it is for just being an 8 year.
Why is it too good for regular use?
By the way, from what I understand the labeling laws for balsamic vinegars have changed. Now it's about the density and not the years.
Do you know what density it is? I've had a bottle of 16 year old (1:37 density) that was so thick, I just poured it into a shot glass and savored it like fine scotch.