Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

John Gorham
This Story Originally Appeared On sunset.com

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Recipe Summary test

total:
20 mins
Yield:
Makes 1 3/4 cups (serving size: 1 tbsp.)
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Ingredients

Ingredient Checklist

Directions

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

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

Source

Toro Bravo restaurant group, Portland, OR

Nutrition Facts

88 calories; calories from fat 98%; protein 0.2g; fat 10g; saturated fat 1.4g; carbohydrates 0.5g; fiber 0.2g; sodium 60mg.
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