An unusual combination of hazelnuts and garlic, this Turkish sauce is traditionally served zoith vegetable salads. The sauce is very thick, so if you prefer a lighter, more liquid consistency, beat in a little more water. Ground walnuts may be substituted for the hazelnuts if preferred.
1-inch thick slice white bread, crusts removed
8 oz. hazelnuts, shelled, peeled and ground
6 tablespoons olive oil
2 garlic cloves, crushed
½ teaspoon cayenne pepper
½ teaspoon salt
4 tablespoons red wine vinegar
3 fl. oz. water
Dip the bread in a bowl of water and squeeze it dry. Crumble the bread into a medium-sized mixing bowl and add the hazelnuts.
With a fork or wooden spoon, gradually beat in the olive oil. Stir in the garlic, cayenne, salt, vinegar and water. Cover the bowl and put it in the refrigerator to chill until you are ready to use it.