Photo: Thomas J. Story
This creamy, tangy sauce from Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, blends flavors from California and Scandinavia.
Makes about 2 cups (serving size: 1/4 cup)
Pulse coriander in a food processor to break up. Add remaining ingredients except for salt and dill; whirl until smooth. Season to taste with salt. Scrape sauce into a bowl and fold in dill.
*Buy at well-stocked grocery stores and freddyguys.com.
Make ahead: Up to 3 hours, chilled.