Dill Crème Recipe
Yield: Makes about 2 cups (serving size: 1/4 cup)
This creamy, tangy sauce from Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, blends flavors from California and Scandinavia.
1/4 teaspoon coriander seeds
1 large ripe avocado, pitted and peeled
2 tablespoons lemon juice
2 tablespoons roasted hazelnut oil*
2 tablespoons dry white vermouth such as Dolin
1 cup crème fraîche
About 1 tsp. flake sea salt such as Maldon
3 tablespoons finely chopped fresh dill
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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