Recipe - Tangarine And Pink Peppercorn Vinaigrette

4 tablespoon Tangarine juice
1 teaspoon Saffron
3 tablespoon Pink peppercorns
One half teaspoon Fish sauce
2 teaspoon Honey
Three fourths cup 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. 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