Recipe

Anchovy Dressing

  • Yield: About 1 cup

Ingredients

  • 2 anchovy fillets, drained
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped garlic
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 3/4 cup olive oil
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons minced shallots
  • 1 teaspoon Worcestershire Sauce

Directions

  • In a medium bowl, mash the anchovies, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use. (The dressing will keep refrigerated for up to 12 hours.)