Lively with fresh herbs, this sauce by Jason French of Portland's Ned Ludd restaurant is delicious not only with the Northwest Seafood Boil but with shrimp cocktail, grilled salmon, and even raw vegetables. The flavors of the sauce marry nicely overnight in the fridge if you make it ahead.
3/4 cup extra-virgin olive oil
3/4 cup grapeseed or canola oil
3 large egg yolks
3/4 teaspoon kosher salt
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Champagne or white-wine vinegar
1/4 teaspoon sugar
1 tablespoon chopped capers
1 tablespoon chopped flat-leaf parsley
2 tablespoons chopped dill pickles
2 tablespoons chopped fresh tarragon
2 tablespoons chopped chives
How to Make It
Combine oils in a glass measuring cup.
Put egg yolks, salt, lemon juice, mustard, vinegar, sugar, and cayenne in a blender or food processor. With motor running, gradually add oil in a steady stream, starting with a very slow drizzle. Once sauce begins to thicken, add oil more quickly.
Scrape into a bowl and fold in chopped ingredients. Taste the sauce and adjust with salt, lemon, vinegar, or cayenne; you want the flavor to be zippy.