175ml Balsamic vinegar
500ml Vegetable oil
Place the oil into a stainless steel bowl on top of a bowl of ice. Place in the freezer for 15 minutes . In a saucepan, bring the balsamic to a boil (do not reduce) and sprinkle in the agar while whisking. Cook for 1 minute to allow the agar to hydrate. Using a hypodermic needle or small tip squeeze bottle, gently drizzle the balsamic mixture into the chilled oil. The faster the vinegar flows into the oil the smaller the caviar. You may also spin the bowl to separate and reduce the size of the spheres.
Note: Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. Easily found at most health food stores.