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.
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