2 tablespoon olive oil 2 teaspoon finely shredded lemon peel 2 tablespoon lemon juice or dry vermouth 1 tablespoon snipped fresh tarragon or 1-1/2 teaspoons dried tarragon, crushed 2 cloves garlic, minced ¼ teaspoon crushed red pepper ¼ teaspoon salt ⅛ teaspoon pepper