Saturday, January 23, 2010
"They'll never tell me that," replied the husband. The wife got on the phone and asked the hostess who answered the phone, "Can you tell me what's in your dipping sauce?"
The hostess put her on hold for a moment and then came back. "I'm only going to say this once," she said, "and I'm going to go fast. Write it down." She then listed off the ingredients, if not the proportions, of their herb mix.
I'm quite sure that we don't have the perfect Carrabba's proportions, either, and we use dry herbs instead of fresh because they store much easier. So I won't go on record as calling it Carrabba's sauce. But it's good. You'll like it.
Italian Dipping Sauce
Granulated garlic (or mince fresh garlic over the final mix as you serve it)
I usually mix in a teaspoon or so of each (except for the cayenne and maybe the black pepper, which I do to taste) which makes enough for several meals, even with our tribe. Just store it in an airtight container.There are wonderful ways to vary this recipe. Sometimes I minimize the granulated garlic and then add a bit of fresh minced garlic when it's served. I've also added a little bit of grated parmesan at serving time.