From Gabrielle Hamilton's kitchen · Prune, New York
shake · dressing
NATIONAL AWARD WINNERBayou Anchovy-Garlic
From a national-award-winning chef
Ratio
LEMON JUICE 180OLIVE OIL 480
Ingredients
- LEMON JUICE180 ml
- ANCHOVY80 g
- GARLIC45 g
- SALT12 g
- RED PEPPER2 g
- OLIVE OIL480 ml
- PEPPERfreshly ground
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, OLIVE OIL.
- Add finishing notes: ANCHOVY, GARLIC, SALT, RED PEPPER, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
American chef of Prune in New York’s East Village (now closed); James Beard Outstanding Chef and Who's Who. French bistro cooking and the memoir Blood, Bones & Butter.
Originally published as Anchovy-Garlic Dressing (GH Crack Sauce).
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 NYT Magazine / Gabrielle Hamilton (published as “Anchovy-Garlic Dressing (GH Crack Sauce)”). Full citation lives in Provenance.