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Tangerine Sauce
This goes well with cold fish, fish salad, barbecued chicken, or duck
salad.
INGREDIENTS
2 cups fresh tangerine juice*
4 shallots, chopped
1 bunch cilantro. leaves only
2 teaspoons chopped fresh ginger
Juice of 2 limes
1 egg yolk
2 tablespoons sushi vinegar**
1 teaspoon soy sauce
1 cup peanut oil
METHOD
1 In a small saucepan, combine the tangerine juice, chopped shallots,
cilantro leaves, and 1 teaspoon chopped ginger. Cook until syrupy
and reduced by about 3/4.
2 Scrape the contents of the saucepan into your food processor fitted
with the Emulsifying disc. Add the lime juice, egg yolk, sushi vinegar,
soy sauce, and the remaining 1 teaspoon chopped ginger and
process until well combined.
3 With the motor still running, gradually pour the peanut oil into the
processor until smooth. Pour into a separate jar and refrigerate,
covered, until needed.
To prepare ahead:
Through step 3, the sauce will keep, refrigerated, for up to 1 week.
* Orange juice can be substituted for the tangerine juice
** Can be purchased in markets that carry oriental products
Recipe courtesy Wolfgang Puck Adventures in the Kitchen, Random
House; 1st edition (October 29, 1991)
61
Tartar Sauce
Makes about 1 1/2 cups
INGREDIENTS
1 1/2 cups Mayonnaise (see separate recipe)
1 tablespoon chopped cornichons
1 tablespoon drained, rinsed capers
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1/2 teaspoon sugar
METHOD
1 Make the mayonnaise as directed. Stir in the remaining ingredients.
Store in a jar.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
FG_FoodProc Manual2 7/7/06 3:54 PM Page 63