Anchovy Vinaigrette

This basic anchovy vinaigrette recipe is one of the cornerstones of fine home cooking for me. Think of it like Ceasar salad's lighter, more delicate cousin.

I keep a number of simple vinaigrettes in jars around so I can make salads and have them on the table in seconds. Anchovy vinaigrette, along with a basic white wine vinaigrette, is one of the tried and true staples.

To this day though, even after people have lived through the Ceasar salad craze of the 20th century, I'm still surprised at how many people recoil at the word anchovy. For the record, anchovies are an amazing tool in your flavor kit, and if you're not using them, you should be.

Make it by hand or in a food processor

If you don't want to use a food processor you can also make a rustic anchovy dressing by hand. The images below illustrate the process. It's quick and easy.

How to use it

The vinaigrette makes about a cup, which is a lot--a little of this stuff goes along way, just like anything rich in saline glutamates like fish sauce. It's more than something you can put on a salad though, here's a few ways I'd use it:

Bagna cauda

In Italian cuisine, bagna cauda translates to "hot bath". Traditionally the hot bath is a warm blend of anchovies, garlic and oil, but the vinaigrette works fine there too. There's no need to even heat it up, just make sure it's liquid, and use it as a dip for mild vegetables like radishes, small turnips, boiled eggs, artichokes, etc.

I love using the dressing on fresh Watercress, and as a dressing for massaged broccoli leaves. It's also fantastic with bitter greens like puntarelle alla Romana.

Dressing for fish

Lightly seasoned or grilled fish is excellent drizzled with a small amount of anchovy vinaigrette.

Lighter take on the classic Caesar

Everyone loves a good Caesar, and the flavor here is really similar. For the first time you serve it to people who might cringe at the word anchovy, try finishing the salad with a tiny bit of grated parmesan and calling it a "quick Caesar".

Print Recipe

5 from 1 vote

Basic Anchovy Vinaigrette

Makes a generous cup

Prep Time5 mins

Total Time5 mins

Course: Salad

Cuisine: Italian

Keyword: Anchovy Sauce, Creamy anchovy salad dressing, Vinaigrette

Servings: 10 Servings

Calories: 155kcal

Author: Alan Bergo

Cost: 5

Equipment

• 1 Highspeed blender or food processor
• 1 Pint mason jar for storing

Ingredients

• 1 tablespoon (30 grams) anchovy paste
• 2 oz ¼ cup fresh lemon juice *See notes
• 6 oz ¾ cup blended olive oil *See notes
• ¼ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 1 small clove garlic
• 1 teaspoon Dijon mustard
• 1 tablespoon cold water

Instructions

• 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.

Notes

Substitutions 

• Instead of anchovy paste, you can use the same amount of drained anchovy fillets. 30 grams will be about half of a small 2 oz tin of anchovies. 
• Only fresh garlic should be used here. 

Oil 

I use a mixture of half extra virgin olive oil and half other mild oil, such as canola or grapeseed. If you use all EVOO the dressing will become firm as it chills and will need to come to room temperature before using.

Lemon juice and vinegar 

The best flavor is a combination of half fresh lemon juice and half red wine vinegar. If you only have one or the other it will still taste good. 

Nutrition

Serving: 2teaspoons | Calories: 155kcal | Carbohydrates: 0.4g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 123mg | Potassium: 15mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.2mg