A fresh, herbaceous take on chimichurri, made with fennel, green onion, and a blend of basil, mint, and tarragon. Shallots and garlic add depth, while briny capers and sherry vinegar bring a sharp, tangy edge. We emulsify it all with organic farm eggs and avocado oil, creating a rich, silky sauce that’s as versatile as it is vibrant—perfect over grilled vegetables, seafood, or roasted meats.