tangerine vinaigrette recipe

4 cup fresh tangerine juice 2TB sherry vinegar 1TB dijon mustard 1TB honey 1/8tsp chili powder(original calls for 1/4 tsp arbol chili powder.) 1/2 cup good quality olive oil(we use canola) Salt, pepper, sugar to taiste. In a heavy bottom sauce pan reduce the tangerine juice by 1/2. Keep reducing till reduced to about 1/4 cup, becomes a thick syrup. In blender combine the syrup, vinegar, mustard, honey and chili powder. Blend for 30 seconds. Slowly add olive oil to make an emulsion and season. Let come to room temperature and place in squeeze bottle or quart container with spoon. Going to use this on our salmon dish tonight.