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?
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.
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.