Anchovy Vinaigrette
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- ½cup extra virgin olive oil
- 3tablespoons or more good red or white wine vinegar
- Salt and fresh-ground black pepper to taste
- 1heaping teaspoon Dijon mustard, optional
- 3anchovy fillets, or more to taste, with some of their oil
- 1large shallot (about 1 ounce), peeled and cut into chunks
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
252 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 125 milligrams sodium
Note: 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.
Powered byPreparation
- Step 1
Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.
- Step 2
Add shallot, and turn machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Lisa Kav
Love this. I use about a tbsp of anchovy paste from a tube. When I want it creamy, I add an egg yolk and whisk as to not make a mayo. Served on romaine lettuce with asparagus and shaved Parm. Spring!
Sally
Used 5 anchovies, and several teaspoons of white wine vinegar (I like acidity in dressing to punch.) I finished a jar of Dijon mustard in making this, and I poured the dressing from blender into empty jar and it filled to the top. Serving in a grain salad.
Lisa Kav
Love this. I use about a tbsp of anchovy paste from a tube. When I want it creamy, I add an egg yolk and whisk as to not make a mayo. Served on romaine lettuce with asparagus and shaved Parm. Spring!
Vinophile
Juice of one Meyer lemon
Less vinegar
6-7 anchovies
3 tbsp olive oil
1 tsp mustard
No extra salt
Private notes are only visible to you.
Advertisement
