Sienese Tarragon Sauce, Italy

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Sienese Tarragon Sauce, Italy

 

1 slice Tuscan bread, crusts removed

3 tablespoons wine vinegar

1 bunch fresh tarragon, washed, leaves only

3 cloves garlic, peeled

1/2 teaspoon salt, plus extra if needed

1/2 cup extra-virgin olive oil, plus extra if needed

 

Soak the bread in the vinegar for 10 minutes. Squeeze to extract excess moisture

and crumble it into the bowl of a food processor. Add the tarragon leaves,

garlic, and salt. Purée until a coarse texture forms. Add the olive oil in a

thin, steady stream until a smooth dense sauce forms. Add more olive oil if

needed to thin out the sauce, and taste for salt, adjusting if necessary. Serve

at room temperature, whisking at the last minute if the sauce separates.

Makes 3/4 cups.