Caramelized Balsamic Vinaigrette
From:	Jane, Montana, USA
Comments:	Will keep for at least two weeks, refrigerated into a covered container; then heat it slowly into a saucepan over low heat unti it thins before using.

1 cup [200 g] sugar 6 tablespoons [90 mL] water 5 tablespoons [75 mL] balsamic vinegar 1 cup [250 mL] olive oil 3 cloves garlic, minced 1 teaspoon [5 mL] salt Freshly ground pepper, to taste

Into a heavy at least 2-quart [2-L] saucepan, bring together sugar and 4 tablespoons [60 mL] of the water to a boil. Remove from heat as soon as mixture turns of a light golden color The caramelization happens in a flash and you have to keep an eagle eye on the proceedings when you reach this stage. Slowly pour in balsamic vinegar, whisking. Stay as far from the saucepan as possible in case the caramel splatters. If little sugar balls appear in the syrup it indicates that some of the sugar has crystallized. Put the pan back over heat and stir until the sugar balls dissolve; remove any that don't. Away from heat whisking constantly, slowly pour in olive oil into a thin stream, about pencil-width thick. Next, whisk in remaining 2 tablespoons [30 mL] water. Add minced garlic, salt, and pepper. The dressing should be fully emulsified by this point. It is now ready to use.