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  • 1/3 C balsamic vinegar
  • 1 gram agar agar
  • 10 to 12 ounces oil, cold

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Honestly, if you have not yet signed up for TikTok, you really need to go there ASAP! For the past several months, I have learned so many things from all aspects of the world. Personally, I love the cooking hacks, makeup tips, travel recommendations, recipes and doggy videos. So, when I came across Bri Baker’s (from Master Chef) account, Plating Queen, I just knew I had to give her recipe for Balsamic Vinegar Caviar a go. See, I have yet to explore much of the science of molecular gastronomy. Well, except for my sous vide techniques. Thankfully, I had a bottle of my favorite Golden Balsamic Vinegar from Delallo and a bottle of Fig Balsamic from O Olive Oil. Why not be extra fancy, and make two different versions. Oh, and by the way, I will be making caviar out of everything. For reals!

For a short video tutorial I created on TikTok making these gorgeous pearls, click here. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

a wooden bowl full of golden balsamic caviar with a bottle of golden balsamic caviar and fresh basil in the background


Instead of me going on, and on about a topic I know just a little about, check out this blog article from Webstaurant Store. Technically, what I did to create the Balsamic Vinegar Caviar is called Cold Oil Spherification. Basically, I used the agar agar to encapsulate the vinegar into caviar pearls. Sous vide is also another form of molecular gastronomy which I do know a bit about. If you are into sous vide, be sure to check out my recipes for Sous Vide Egg Bites, Sous Vide Corned Beef, Sous Vide Chicken and Sous Vide Steak.


After searching around for agar agar, I finally had to order from Amazon. My local Whole Foods used to carry it, but they do not any longer. It took only a few days to ship to me. Agar agar is vegan, gluten-free and sugar-free. Basically, it is a plant-based gelatin used for thickening.

For all things agar agar, check out this article from The Spruce Eats. Not only is there a ton of useful information in this article, but you will also find a few recipe links using this ingredient.


First, the oil needs to be placed into the freezer for at least twenty to thirty minutes. Up to an hour is perfect. You want to be sure to contain the oil in a tall glass. This is important! As you drop the liquid into the cold oil, the spheres will have time to form and keep their shape as they travel down to the bottom of the glass. These pipette droppers work very well to transfer the vinegar mixture in drop form into the cold oil.


In my opinion, use the Balsamic Vinegar Caviar any way you desire. They are a perfect garnish for a Caprese Salad. Or, do like I did and garnish on top of a Deconstructed Burrata Salad. ENJOY!

a plate of deconstructed burrata salad garnished with golden and fig balsamic caviar
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a plate of deconstructed burrata salad garnished with golden and fig balsamic caviar



Making caviar out of any liquid is easier than you think. Use this technique to turn balsamic vinegar into beautiful and tasty caviar pearls. 


  • 1/3 C balsamic vinegar
  • 1 gram agar agar
  • 10 to 12 ounces oil, cold


  1. Using a tall glass container, place the oil into the freezer for about 20 to 30 minutes. Up to an hour is fine. 
  2. Bring the vinegar and agar agar to a boil. Whisk the entire time. You will notice the mixture will thicken.
  3. Remove from heat and place into a separate bowl or container to cool for a minute or so. Cool to between 120° and 130°. This will allow for perfect round spheres.
  4. Fill the dropper with the vinegar mixture. Squeeze droplets into the cold oil.
  5. Strain the caviar with a mesh strainer. Rinse.
  6. Use in your favorite recipe. ENJOY!



  • Prep Time: 30 minutes
  • Cook Time: 2 minutes

Keywords: balsamic vinegar, balsamic vinegar caviar, molecular gastronomy


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

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