3 tb Fresh tangerine juice
1 tb Champagne vinegar or sherry vinegar
1/2 ts Minced tangerine peel
1 sm Shallot; minced
1/4 ts Salt
1/4 c Olive oil

MAKES 1/2 CUP DAIRY-FREE

In small bowl, whisk together tangerine juice, vinegar, tangerine peel, shallot and salt. Gradually whisk in oil in a steady, thin stream until well combined.

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 vigorously to form a smooth emulsification. Add the juice mixture slowly and continue whisking. Adjust the flavor if necessary. Keep chilled in your refrigerator in a glass container that has a tight fitting lid. Shake well before serving.
NOTE: Like car parts, fish sauce can be purchased in most anywhere or if you live near or in a major city with an Asian population, you’ll find it cheaper in their markets. Good luck and enjoy!