Tequila-orange vinaigrette (pyles)

 
                     Tequila-Orange Vinaigrette (Pyles)
 
 Recipe By     : NEW TASTES FROM TEXAS by Stephan Pyles (1998)
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Amer.Southwest                   Salads
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    lemon -- juiced
    2                    oranges -- juiced
    2      tablespoons   tequila
    2      tablespoons   sugar
    1      teaspoon      orange zest
    2      tablespoons   Champagne wine vinegar
      1/4  cup           corn oil
      1/4  cup           olive oil
                         salt -- to taste
 
 Combine lemon juice, orange juice, tequila and sugar in a small saucepan
 over medium-low heat; cook until reduced to 2 tablespoons.
 
 Transfer to a small bowl and add the orange zest and champagne vinegar.
 Combine the oils in a measuring cup. While shisking the vinegar mixtures,
 drizzle the oils in a steady stream. Add salt to taste. Makes about
 3/4-cup. Good with seafood salads. See Black-eyed pea crabmeat gorditas.
 
 8/29/98 kitpath@earthlink.net [per tablespoon 104 cals, 9g fat]
 
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