Basic Anchovy Vinaigrette Recipes

BASIC ANCHOVY VINAIGRETTE

Steps:

• Grate, press, or mince the garlic and combine with the lemon juice, anchovy paste, Dijon, salt and pepper in the bowl of a blender or food processor.
• Drizzle in the oil slowly, along with the tablespoon of water, running the machine on medium-high, until you get a creamy emulsion. Store in a pint jar in the fridge and shake before using.

EASY ANCHOVY VINAIGRETTE

Steps:

• Peel and crush garlic and place on a cutting board. Sprinkle with salt and mash into a paste with the side of a chef's knife. Transfer to a small bowl. Add mustard, anchovy paste (or miso), and pepper; whisk until blended. Whisk in vinegar until blended. Gradually whisk in oil.

ANCHOVY VINAIGRETTE

Steps:

• Combine oil, lemon juice, anchovy paste, garlic and salt in an 8-ounce mason jar. Shake vigorously until combined.

ANCHOVY VINAIGRETTE

Steps:

• 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.
• 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.)

ANCHOVY VINAIGRETTE

Steps:

• In a blender, purée the anchovies, vinegar, and garlic together on high speed until smooth. Reduce the blender speed to medium and slowly pour in the olive oil, blending until the vinaigrette is emulsified and thick. Season with the pepper.