Hear me out: Butterscotch sauce is better with balsamic. Yes, the very same vinegar doused on tomatoes and mozzarella is the secret to a perfectly punchy ice cream topper. Here the vinegar is reduced into a thick syrup before getting combined with heavy cream, brown sugar, butter, and vanilla. Everything cooks down into a caramel-like sauce that’s smooth and sticky sweet with just enough acidity from the vinegar to balance everything out. The dark, brooding butterscotch highlights the merits of the prized vinegar—its sharp acidity and rich molasses flavor—while balancing out its bite with plenty of sugar and cream. Pour it over vanilla ice cream, cut strawberries, or drizzle it over cake. The sauce can be stored in the fridge for several weeks, so make a big batch and keep it around for an impromptu fancy dessert any time.

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