Niçoise Dressing

Name: Niçoise Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: about 4 fillets (15 g) Anchovy; about 2 yolks (36 g) Egg Yolk; 2 Tbsp (30 ml) White Wine Vinegar; 2 Tbsp (30 ml) Water; about ¾ cup (200 ml) Olive Oil; about ¼ tsp (2 g) Salt; ⅛ tsp (0.3 g) Pepper

Independent adaptation of a publicly published Bent Stiansen recipe. Not affiliated with, sponsored by, or endorsed by Bent Stiansen.

DRESSING · SALADE NIÇOISE

In the published recipe, this is the dressing for salade Niçoise.

Bent Stiansen's Niçoise dressing for salade Niçoise.

On the jar

NIOISE

Method: blend
Yield: about 1¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

White Wine Vinegar 30 mlWater 30 mlOlive Oil 200 ml

Ingredients

Anchovyabout 4 fillets (15 g)
Egg Yolkabout 2 yolks (36 g)
White Wine Vinegar2 Tbsp (30 ml)
Water2 Tbsp (30 ml)
Olive Oilabout ¾ cup (200 ml)
Saltabout ¼ tsp (2 g)
Pepper⅛ tsp (0.3 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Niçoise Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Bois-Boudran Sauce★ STARRED KITCHENOn the jar: BOIS BOUDRAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Bent Stiansen — published sauce recipes in the PantryFlex catalog. Bocuse d'Or Gold 1993; Michelin 1* (Statholdergaarden).

Adapted from a Bent Stiansen recipe (Bent Stiansen / TV2 God Morgen Norge).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Bent Stiansen / TV2 God Morgen Norge (published as “Niçoise Dressing”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar