Balsamic Pearls
These little balsamic pearls are an easy way to add a little touch of something special to your dishes. They've got that tangy balsamic flavour and a fun pop that makes everything from cheese boards to appetizers feel a little more special.
Equipment
- Tall glass or narrow container
- Small saucepan
- Culinary syringe or squeeze bottle
- Fine Mesh Strainer
- Storage jar
Ingredients
- 3 tbsp balsamic vinegar
- 2 tbsp water
- 1 tsp agar agar
- 1-2 cups vegetable oil well chilled
Instructions
- Add the balsamic vinegar, water, and agar agar to a small saucepan. Whisk until combined.
- Heat over medium-low heat, stirring constantly, until the mixture comes to a boil.
- Continue simmering for 3–4 minutes, stirring often, until the agar agar is completely dissolved.
- Remove from heat and let the mixture cool to about 50°C (122°F). Keep it above 41°C (105°F) so it stays liquid.
- Pour the chilled vegetable oil into a tall glass or narrow container.
- Using a culinary syringe or squeeze bottle, slowly drop the balsamic mixture into the cold oil. The droplets will form pearls as they sink.
- Strain the pearls through a fine mesh strainer and gently rinse with cold water.
- Transfer the pearls to a clean jar and cover with balsamic vinegar until ready to serve.
Serving Suggestions: Cheese boards, Burrata or fresh mozzarella, salads, crostini, grilled meats, roasted vegetables & more.
Notes
Variations
- Use white balsamic vinegar for lighter-coloured pearls.
- Try flavoured balsamic vinegars, such as raspberry or fig.
- Infuse the balsamic with rosemary or thyme before making the pearls for an extra layer of flavour.
- If the pearls don’t set and form a puddle, strain the mixture, return it to the saucepan, reheat gently until melted, chill the oil again, and try again.
- The oil can be strained and reused for future batches.
- These pearls are best used as a finishing garnish rather than cooked into dishes.
- Fridge: Store the pearls covered with balsamic vinegar in an airtight container for up to 1 week.
- Freezer: Not recommended, as freezing will affect the texture.