Yield: 4 servings
Ingredients
- 1/2 cup water
- 1 cup sugar
- 1/2 cup cider vinegar
- 1/2 cup olive oil
- Sprinkled sea salt and freshly ground black pepper, to taste
Method
- Pour the water into a small saucepot; add the sugar in a small tight pile in the center of the pan.
- Begin heating without stirring over medium-high heat.
- The sugar will dissolve and the mixture will begin to simmer.
- Eventually the water will completely evaporate leaving a pure sugar syrup that will then begin rising in temperature past the boiling point of water, into the flavour zone.
- When the sugar begins to lightly brown here and there gently swirl the pan so it browns evenly.
- Continue cooking until the caramel is an even, deep, rich, golden brown.
- Take off the heat and quickly and carefully pour in the vinegar whisking until smooth. It will spatter so be careful. Whisk in the oil and seasoning.