Total Time
20 Mins
Yield
Makes 1 3/4 cups (serving size: 1 tbsp.)

The food from John Gorham, chef of the Toro Bravo restaurant group in Portland, vibrates with big flavors; a perfect example is this herb-laden fresh sauce that's perfect for drizzling over the Northwest Seafood Boil or other steamed seafood. If you don't have fennel fronds, you can just add a bit more of the other herbs or use fresh dill instead.

 

How to Make It

Step 1

Combine everything except oil in a small bowl. Whisk in oil. Taste and adjust salt. Chill overnight, if possible, so flavors can marry.

Step 2

Make ahead: Up to 1 day, chilled; let come to room temperature.

Toro Bravo restaurant group, Portland, OR

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