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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