Balsamic Vinegar Pearls

Preperation: 10 minutes
Category: Gelification

Appreciation :

Reviews: 15  Views: 29245

Balsamic vinegar pearls are a great touch for salads

Balsamic Vinegar Pearls

You need to be logged in to perform this action.

Forgot your password?

Still not subscribed?
Create your account.



  1. Put a glass of olive oil in the freezer for 30 minutes.
  2. In a pan, mix the vinegar with the agar-agar and bring to a boil.
  3. Pour the vinegar into a bowl and fill a pipette or a cooking syringe.
  4. Dribble vinegar into the cold oil glass. If using a syringe, hold it parallel to the table.
  5. Using a pierced spoon, collect the pearls thus formed and put them in water to rinse.  Serve on desired dish.

Comments (6)

(You need to be logged in to post a comment)

Add a comment

Fill out section

Sunday, November 18, 2012 | By sinsofadam

I added these to a modified caprese salad. They made a great presentation. Did not work perfectly the first time. Here's some notes: 1. The olive oil has to be very cold. If it's too warm, the vinegar will go straight to the bottom of the glass and clump there. 2. The syringe was too difficult to get a nice shape. There was much more clumping and uneven sized pearls. The pipette is the way to do with this one.

Wednesday, April 18, 2012 | By lewis2342

Worked perfectly. Was a great addition to griddled peppers. Would it work if I used soy sauce for sushi?

Wednesday, May 18, 2011 | By subvecto

just add enough sodium chloride to agar/vinegar mix to lower ph level to <4 and it should work...

Tuesday, March 1, 2011 | By RandomOne1

No it wouldn't, unless you added enough of another additive to bring the PH of the Vinegar to below 5.

Friday, December 3, 2010 | By TheChemist

Sodium Alginate will work with any Calcium salt (including chloride or lactate...)

Tuesday, November 16, 2010 | By Cambridgeblue

Does anyone know whether this would this work with Sodium Alginate / Calcium Chloride reaction?

The chef

Other recipe from the same category


See more recipes from this category »

Subscribe to newsletter

© 2015 Molecular Gastronomy Network All rights reserved. Website design by Vortex Solution