Tangarine and pink peppercorn vinaigrette
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | tablespoons | Tangarine juice |
1 | teaspoon | Saffron |
3 | tablespoons | Pink peppercorns |
½ | teaspoon | Fish sauce |
2 | teaspoons | Honey |
¾ | cup | Peanut oil |
1 | Clove garlic -- minced | |
Salt and pepper -- to taste |
Directions
Soak the saffron and peppercorns in the tangarine juice and honey for 30 minutes. Place the peanut oil and garlic in a bowl and slowly add the vinegar in a steady stream while whisking vigoriously to form a smooth emulsification. Add the juice mixture slowly and continue whisking. Adjust the flavor if neccesary. Keep chilled in your refrigerator in a glass container that has a tight fitting lid. Shake well before serving. NOTE: Fish sauce can be purchased in most supermarkets or if you live near or in a major city with an Asian population, you'll find it cheaper in their markets. Source: David Nelson Date Published: (c)1995 Recipe By : Game Chef
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File
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