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 … Read more