Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ bunch | Fresh tarragon; stemmed |
| 1 teaspoon | Minced garlic |
| 1½ tablespoon | Dijon mustard |
| ½ teaspoon | Minced lemon zest |
| ⅓ cup | Fresh lemon juice |
| 1 teaspoon | Fresh ground black pepper |
| ½ teaspoon | Green or pink peppercorns |
| 2 teaspoons | Nutritional yeast |
| 1 teaspoon | Sea salt |
| ⅓ cup | Light olive oil |
| ⅛ cup | Hazelnut or walnut oil |
In a blender, combine all the ingredients except the oils. Add the olive oil and blend. With the blender running, add the remaining oil.
Fat Free Alternative: Delete the salt and oils. Substitute 1 tbsp. light miso, ½ cup silken tofu, and ½ cup water.
Recipe by: Millenium Restaurant, San Francisco Converted by MM_Buster v2.0l.