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
Yield: 2 cups
Prep Time: 10 minutes
Cook Time: N/A
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
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.
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