- ¼ C Sun dried tomatoes, minced
- 1 TB Fresh Tarragon, minced
- Salt and pepper
- 3 TB Olive oil to start process, more added to desired texture
Process all together until smooth, stream in olive oil until desired consistency.
This was a dipping sauce from one of our favorite Turkish restaurants. Great food, fire-wielding belly-dancing and hookah. Ownership changed and so did the menu (unfortunately). This oil was the only hold-over and I wasn’t going to let it go the way of the menu. Sometimes it appeared with a little bit of garlic, sometimes not. Up to you. A little bit of lemon zest couldn’t hurt either 🙂