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Ingredients
½ cup extra virgin olive oil
3 tablespoons or more good red or white wine vinegar
Salt and fresh-ground black pepper to taste
1 heaping teaspoon Dijon mustard, optional
3 anchovy fillets, or more to taste, with some of their oil
1 large shallot (about 1 ounce), peeled and cut into chunks
Nutritional analysis per serving (4 servings)
1 gram carbs; 3 milligrams cholesterol; 253 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 125 milligrams sodium; 1 gram protein; 1 gram sugar
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.
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Preparation
- 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
Comments
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!
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.
I made a double recipe with 1 T anchovy paste (1/2 tsp=1 anchovy). Wish I had a little more. Added fresh garlic. Was too tart for me, added 1 tbsp honey. Nicely balanced. I emulsified in a blender, adding the olive oil at a steady slow stream. It turned out thick and may need to be watered down, we’ll see. I don’t think that will matter. It is spankin’ delicious!
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.
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!