This creamy, tangy sauce from Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, blends flavors from California and Scandinavia.
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.
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