Balsamic Vinegar Caviar

This molecular caviar is perfect with oysters and is great to use when serving tartars and ceviche.

200 ml balsamic vinegar

20g sugar

2g agar-agar

200 ml vegetable oil without flavor or aroma.

Put the vegetable oil in the freezer 1 hour before cooking. It should be well chilled but not frozen. If the oil is a little frozen, allow it to stand at room temperature for 10 minutes.

Bring the balsamic vinegar to the boil. Stir to mix in the sugar. Heat until the sugar has completely dissolved. Add the agar-agar, stir and bring to the boil. Cook for 3-5 seconds, stirring vigorously. Remove from the heat, cool slightly but do not allow it to thicken.

Pour the vegetable oil into a tall glass. This is very important for making the caviar later on! Using a syringe, drop by drop into the chilled oil. The drops will start to turn into caviar. Use up the entire prepared mixture. Carefully remove the caviar and place on paper towels.

Leave a Comment