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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|Serving Size: 1 Serving (48g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 366 (97%)|
|Amt Per Serving||% DV|
|Total Fat 40.7g||54 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 13g|
|Cholesterol 0mg||0 %|
|Sodium 60.3mg||2 %|
|Potassium 65.6mg||2 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 3.4g|
|Protein 0.6g||1 %|
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Calories per serving: 376
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