Half small onion sliced
1 teaspoon Ina-Paarman Stock (mixed in ½ cup water)
1l Balsamic vinegar
Blanch the onion in the stock until translucent.
Add all the vinegar. Boil for +/- 40 min or until slightly syrupy.
Put mixture into a heat-proof blender and process until smooth.
– Chill and enjoy with salads-
Balsamic Vinegarette
1l Water
Half cup Ina-Paarman stock powder
500ml Balsamic vinegar
1 tablespoon mixed herbs
Bring the stock to a boil
Add the herbs and Balsamic vinegar
(You can add some honey +/- 50-70g at this point)
Add the Flurry in small quantities stirring (whisking) well during each addition until the fluid is thick enough to suspend the herbs
Remember the dressing thickens more with cooling