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.

Jason French
This Story Originally Appeared On sunset.com

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Credit: Coral Von Zumwalt

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine oils in a glass measuring cup.

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  • 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.

  • Make ahead: Up to 1 day, chilled.

Source

Ned Ludd, Portland, OR

Nutrition Facts

110 calories; calories from fat 98%; protein 0.3g; fat 12g; saturated fat 1.6g; carbohydrates 0.4g; sodium 61mg; cholesterol 22mg.
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