Tangarine and Pink Peppercorn Vinaigrette

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

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.

Tangarine and Pink Peppercorn Vinaigrette printer friendly version located here.
Click Back to return.