Balsamic "Caviar"
Gorgeous, tiny pearls infused with balsamic vinegar give a burst of savory flavor. I use these in my New Potatoes with Vegan Cream appetizer (recipe here). They are also delicious on crackers or cucmber slices spread with vegan cream cheese.
These little beauties are created through a process called spherification, which is basically dripping hot droplets into chilled oil. They really only take about 15 minutes of working time once the oil is chilled.
My homemade mushroom consommé is excellent as a base, but you could use vegetable or mushroom stock as well. I prefer these with olive oil, although any oil can be used. When you have finished the spheres, you will strain the oil from them and it will be fine to save for cooking or even salad dressing, etc.
If you don’t have an eyedropper, you can use the tines of a fork, tapping the fork against the side of the cup of oil to create droplets that fall into the oil.
I use agar agar flakes, a vegan thickener that performs like gelatin. You can find it at most supermarkets in the Asian food section. There is also agar agar in powder form, which can work for this as well…you will just need to reduce the amount by about one-third because the powder has more thickening power than the flakes.
Ingredients
- 1 cup olive oil
- 1/2 cup mushroom consommé (or mushroom or vegetable stock)
- 1/2 Tablespoon caper brine
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon coconut aminos or tamari
- 3 teaspoons agar agar flakes (1/2 teaspoon if powder form)
Instructions
- Pour olive oil into a tall glass and place in freezer to chill for about 30 minutes. You want it to be as cold as possible without getting any frozen chunks.
- Once the oil has chilled, combine the consommé (or stock) and remaining ingredients in a small saucepan. Bring to a boil and continue boiling, stirring constantly for at least 3 minutes to activate the agar agar.
- Immediately use the eyedropper or fork tines to drip droplets of the hot mixture into the glass of cold oil. They will create tiny spheres that sink to the bottom of the glass. If they sit on top of the oil, then it is just a bit too cold and you will want to wait a few minutes to continue. You may need to reheat the saucepan mixture part way through, depending on how fast you are working creating the droplets. The key is to have the liquid be very hot and the oil be very cold.
- Using a colander over a bowl or slotted spoon, strain the oil from the spheres. The oil can be saved and reused. Store your “caviar” spheres in a jar in the refrigerator for up to 5 days.
Nutrition Information:
Yield: 24 Serving Size: 1/4 teaspoonAmount Per Serving: Calories: 98Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 58mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutrition information is believed to be accurate but is not guaranteed.
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