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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.
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