My boyfriend loves balsamic vinaigrettes from particular restaurants that are thicker rather than runny. That is to say, when you stick a fork in the dressing, a lot of it adheres to the fork - you can almost scoop out a bit with a fork alone. This kind of dressing does not seem to be as oily as others, and never seems to separate.
Any recipes on "thickened" balsamic vinaigrettes? What is the thickening agent?
Thanks in advance for your tips!