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