balsamic “caviar” (bougie on a budget)
my friend served the cutest, fanciful appetizer at a party recently: blinis topped with crème fraîche, strawberries, and these tiny balsamic pearls that looked just like caviar. i immediately knew i wanted to recreate it with a summery, savory twist.
then i looked up balsamic caviar online and saw it was around $15 for a tiny jar. hmmm, i think not!
instead, i went down the rabbit hole of making my own (with a lot of help from this reddit post!) and was pleasantly surprised that i already had everything i needed sitting in my pantry. no extra grocery trip required.
these little pearls are such a fun way to make a dish feel a little more bougie without spending a fortune. and they’re also incredibly fun to make!! like wow, science! they’d be perfect on burrata, crostini, salads, grilled peaches, tomatoes, or anywhere you want a pop of tangy balsamic flavor and a little wow factor.
soy sauce version next?
i used
ingredients
- 1 cup extra virgin olive oil
- ½ cup balsamic vinegar
- ½ teaspoon agar agar
materials
- freezer-safe glass bowl or cup
- eye dropper/pipette
- fine mesh strainer
how to make balsamic caviar
- pour the olive oil into a glass bowl or cup that’s not too wide. place it in the freezer for 30 minutes. try not to leave it in much longer or the oil can begin to freeze. note: i like using a glass container because it’s easier to see the pearls as they sink
- in a small saucepan, whisk together the balsamic vinegar and agar agar. place over medium heat and bring to a gentle boil, whisking constantly until the agar is completely dissolved. the mixture should look slightly thickened and glossy.
- remove the saucepan from the heat and let the mixture cool for 10–15 minutes, it should still be warm and pourable
- remove the chilled oil from the freezer. fill a dropper with the balsamic mixture, then slowly squeeze out one drop at a time into the cold oil. each drop will sink and form into a little pearl! (it’s so cool to see)
- once you’ve used all of the balsamic mixture, pour everything through a fine mesh strainer to separate the pearls from the oil.
- transfer to an airtight containers and store in the fridge for up to 10 days.
notes
- work while the balsamic mixture is still warm. if it begins to set in the saucepan, gently reheat it until it’s liquid again.
- if your pearls start looking flat instead of round, the oil probably isn’t cold enough. pop it back into the freezer for a few more minutes before continuing.
- don’t toss the olive oil! i strain it after making the pearls and use it for cooking or drizzling over salads