White Anchovy Dressing
User Reviews
5
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
8
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Calories
188 kcal
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Course
Condiments
-
Cuisine
American
White Anchovy Dressing
Description
This White Anchovy Dressing recipe begins with marinating fresh lemon zest in white wine vinegar to soften and infuse acidity. Separately, egg yolk, sea salt, Dijon mustard, chopped garlic, and white anchovies are combined and pulsed in a mini food processor to create a base paste. The lemon-vinegar mixture is added and blended, followed by Worcestershire sauce, which aerates the dressing for creaminess.
While the processor runs, canola oil is slowly streamed in using the built-in oil dispenser, followed by extra virgin olive oil. This gradual emulsification produces a smooth, creamy dressing with balanced acidity, pungency from anchovies, and slight garlicky depth. The lemon zest and vinegar add brightness, while the Worcestershire sauce ties the flavors together.
The dressing complements green salads or vegetables, adding a savory, umami-rich note without overpowering. It can be stored in a glass jar or bowl with a lid and refrigerated for up to one week, allowing the flavors to meld further before use.
Ingredients
- lemon zested
- 2 tablespoons white wine vinegar
- 1 large egg yolk
- ½ teaspoon salt sea salt
- 1¼ teaspoons Dijon mustard
- 1 clove garlic roughly chopped
- 1½ white anchovies
- 1 tablespoon Worcestershire sauce
- ½ cup canola oil or vegetable oil
- ¼ cup extra virgin olive oil
Instructions
- Add lemon zest to a small prep bowl and cover with the vinegar. Set aside to rest for 10 minutes.
- While the zest is marinating, combine the egg yolk, sea salt, Dijon mustard, garlic and anchovies in the bowl of a mini food processor. Pulse several times to combine.
- Add the lemon-vinegar mixture and pulse a few times to blend, then add the worcestershire sauce and blend for one minute. (This helps aerate the dressing to make it creamier.)
- Slowly add the canola oil into the built in oil dispenser of your food processor while the unit is running continuously. Add the olive oil in the same manner until all of the oil has been combined.
- Transfer dressing to a serving bowl of glass jar with a lid. Serve or refrigerate for up to a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 24mg | 8% |
| Sodium | 177mg | 7% |
| Potassium | 17mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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