Tangarine And Pink Peppercorn Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Asian | 4 | Servings | |
INGREDIENTS
| 4 | T | Tangarine juice |
| 1 | t | Saffron |
| 3 | T | Pink peppercorns |
| 1/2 | t | Fish sauce |
| 2 | t | Honey |
| 3/4 | c | Peanut oil |
| 1 | Clove garlic, minced | |
| Salt and pepper, to taste |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 370
Calories From Fat: 358
Total Fat: 40.5g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 7.8mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 2.9g
Protein: <1g