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This non-traditional take on chimichurri from Douglass Williams, the chef of MIDA restaurant in Boston, includes coriander, cumin, and fenugreek seeds for a rich, delicious layer of flavor, and a touch of Dijon mustard for extra bite. This zesty, versatile herb sauce is featured in an episode of Chefs at Home. Use the sauce as a marinade for grilled steak, brush it on chicken before roasting, or enjoy it as a dipping sauce for flatbread or poached shrimp.

Douglass Williams

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Credit: Yekaterina Boytsova

Recipe Summary test

prep:
20 mins
total:
20 mins
Yield:
Makes 1 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine Dijon mustard onion, dijon, vinegar, red-pepper flakes, garlic, coriander, cumin, fenugreek and black pepper until smooth, about 1 minute.

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  • Add herbs and continue to blend until just incorporated, another minute.

  • With the blender on medium/high, slowly drizzle in the oil to emulsify. Season with salt.

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