Tangarine and Pink Peppercorn Vinaigrette

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Try this Tangarine and Pink Peppercorn Vinaigrette recipe, or contribute your own.


4 tb Tangarine juice
1 Clove garlic -- minced
3/4 c Peanut oil
3 tb Pink peppercorns
1/2 ts Fish sauce
Salt and pepper -- to taste
1 ts Saffron
2 ts Honey

Original recipe makes 4 Servings



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, youll 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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