Cumin-Herb Sauce Recipe

This pungent sauce is going to be your go-to condiment

Thomas Chen of Tuome in NYC blends fresh green herbs with ground cumin and lime juice for a pungent sauce that complements practically anything. While great used as a salad dressing, this secret weapon truly shines as a dipping sauce for fried foods; the vibrant acidity cuts through french fries and fried chicken alike.

You'll want to cool the sauce, which will be warm from the blender's motor, immediately after puréeing. Placing the sauce over an ice bath retains its vibrant color. The acidity will eventually dull the color, so use the sauce within two days of making it.

To learn more, read "Thomas Chen's Secret Weapon."

Recipe adapted from Thomas Chen, Tuome, New York, NY

Cumin-Herb Sauce
4.5 from 66 ratings
You’re going to be dipping everything into this bright herb and cumin sauce.
Prep Time
Cook Time
Total time: 10 minutes
  • ½ cup cilantro leaves
  • ½ cup dill fronds
  • ½ cup parsley leaves
  • ⅓ cup water
  • ⅓ cup lime juice
  • 2 tablespoons honey
  • 2 tablespoons ground cumin
  • 1 cup canola oil
  1. Prepare an ice bath. In a blender, purée all the ingredients, except the oil, until smooth. With the motor running, slowly stream in the canola oil. Purée until emulsified. Transfer to a bowl and place over the ice bath to cool. Use immediately or store in an airtight container in the refrigerator for up to 2 days.
Calories per Serving 534
Total Fat 55.3 g
Saturated Fat 4.1 g
Trans Fat 0.2 g
Cholesterol 0.0 mg
Total Carbohydrates 12.3 g
Dietary Fiber 0.7 g
Total Sugars 9.1 g
Sodium 12.5 mg
Protein 1.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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