Balsamic Caviar Recipe – French Special
Looking to add flair and flavor to your meals? Balsamic Caviar is a stunning French garnish that delivers glossy, tangy beads bursting with flavor. Made with balsamic vinegar and agar-agar, this unique condiment is perfect for salads, grilled meats, or antipasti. With just a few simple ingredients and minimal prep time, you’ll create an eye-catching topping that tastes gourmet and looks beautiful.
- Prep Time5 min
- Cook Time5 min
- Total Time10 min
Balsamic Caviar Ingredients:
- 1 cup balsamic vinegar
- 1 teaspoon agar-agar (a plant-based gelling agent)
- 1/4 cup water
- A squeeze of lemon juice (optional)
How to make Balsamic Caviar :
Prepare the Balsamic Mixture: In a small saucepan, combine the balsamic vinegar and water. Heat over medium heat until it begins to simmer.
Add Agar-Agar: Sprinkle the agar-agar into the balsamic mixture while stirring constantly. Continue to heat for about 2-3 minutes until the agar-agar is fully dissolved.
Cool the Mixture: Remove the saucepan from heat and allow the mixture to cool slightly for a few minutes.
Create the Caviar: Using a dropper or small spoon, drop the balsamic mixture into a bowl filled with ice-cold vegetable oil (the oil should be very cold to help the drops form caviar shapes). Allow the droplets to sit in the oil for about 2-3 minutes.
Rinse and Store: Use a slotted spoon to remove the balsamic caviar from the oil, rinsing them gently in cold water to remove excess oil. Store in an airtight container in the refrigerator for up to a week.
Recipe Notes:
Oil Temperature Matters: The vegetable oil must be very cold to help the balsamic drops form perfect caviar shapes—chill the oil in the freezer beforehand.
Gelling Agent Swap: If agar-agar is unavailable, you can use gelatin instead; however, it won’t be vegan, and you may need to adjust amounts.
Storage Tip: Once made, store the balsamic caviar in an airtight container in the refrigerator. It should last up to one week without losing texture.
Serving Ideas: Use the caviar sparingly—its burst of tangy balsamic works beautifully as a finish for salads, grilled meats, cheeses, or antipasti platters.
