This is a simple modernist vinaigrette to make and utilizes both xanthan gum and lecithin to strengthen and thicken it. I really like the sweet maple syrup with the tangy balsamic vinegar. This goes well on salads, especially ones with berries. You can also add a little more xanthan gum and use the vinaigrette as a sauce on fish or chicken.
The lecithin helps to stabilize the vinaigrette while the xanthan gum thickens it, as well as stabilizes it. This combination of ingredients works very well with many different vinaigrette recipes.
If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
0.3 grams xanthan gum, 0.2%
Combine the vinegar, lemon juice, maple syrup, salt, and pepper in a narrow bowl or mixing container that works well with your immersion blender. Blend in the olive oil with an immersion blender or whisk attachment.
Taste the vinaigrette for seasoning and adjust the olive oil and vinegar to control the acidity.
Once the vinaigrette tastes balanced, add the xanthan gum and lecithin then blend well to combine. Taste the vinaigrette and make sure the mouthfeel and thickness is what you prefer. Add more xanthan gum or liquid to adjust the thickness.It is now ready to be served.