Anchovy Garlic Dressing

Name: Anchovy Garlic Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (360 ml)
Cuisine: French Classic
Ingredients: about 7 fillets (28 g) Anchovy; 3 Tbsp Dijon mustard (45 ml) Dijon Mustard; 2 medium garlic cloves Garlic; 1/4 cup white wine vinegar (60 ml) White Wine Vinegar; 1 large egg Egg; 1 cup rice bran oil (or another neutral cooking oil) (240 ml) Rice Bran Oil; 1 oz Parmesan cheese, grated (about 1/4 cup) (60 ml) Parmesan; 1/2 tsp coarsely ground black pepper (2.5 ml) Pepper

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

DRESSING · FRIED CHICKEN SANDWICHES & ROMAINE

In the published recipe, this is the dressing for fried chicken sandwiches.

Glover's anchovy-garlic dressing for chicken sandwiches.

On the jar

ANCHOVY-GARL

Method: blend
Yield: about 1½ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 45 mlWhite Wine Vinegar 60 mlRice Bran Oil 240 mlParmesan 60 mlPepper 3 ml

Ingredients

Anchovyabout 7 fillets (28 g)
Dijon Mustard3 Tbsp Dijon mustard (45 ml)
Garlic2 medium garlic cloves
White Wine Vinegar1/4 cup white wine vinegar (60 ml)
Egg1 large egg
Rice Bran Oil1 cup rice bran oil (or another neutral cooking oil) (240 ml)
Parmesan1 oz Parmesan cheese, grated (about 1/4 cup) (60 ml)
Pepper1/2 tsp coarsely ground black pepper (2.5 ml)

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.

Get Anchovy Garlic Dressing + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Anchovy Garlic 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 · 4 stars · 4 national awards

Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Vinegar-Dijon Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Caroline Glover works in Mountain West / farm-to-table at Annette; credentials include James Beard Best Chef: Mountain 2022 (Annette).

Originally published as Anchovy-Garlic Dressing.

Adapted from a Caroline Glover recipe (Caroline Glover / Food & Wine (fried chicken sandwiches)).

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 Caroline Glover / Food & Wine (fried chicken sandwiches) (published as “Anchovy-Garlic Dressing”). Full citation lives in Provenance.

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