From Michael Cimarusti's kitchen · Providence, Los Angeles
stove · pan sauce
★ STARRED KITCHENAnchovy Escabeche Marinade
From an award-winning kitchen
Ratio
WHITE WINE 240W.WINE VIN 120OLIVE OIL 240
Ingredients
- WHITE WINE240 ml
- W.WINE VIN120 ml
- OLIVE OIL240 ml
- FENNEL100 g
- ONION100 g
- CARROT60 g
- GARLIC20 g
- CHILE3 g
- THYME2 g
- BAY LEAF0.5 g
- SALT4 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Seafood / Californian chef of Michelin three-star Providence in Los Angeles; James Beard Best Chef: Pacific. Also Connie & Ted’s; sustainable seafood advocacy and refined fish sauces.
Originally published as Anchovy Escabeche Marinade.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Michael Cimarusti / KCRW Good Food (published as “Anchovy Escabeche Marinade”). Full citation lives in Provenance.