Anchovy-Garlic Dressing

Name: Anchovy-Garlic Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 3 cups (710 ml)
Cuisine: French Classic
Ingredients: 3/4 cup (~4 lemons strained) (180 ml) Lemon Juice; about 20 fillets (80 g) Anchovy; 9 cloves Microplaned Garlic; 2 tsp kosher (12 g) Salt; 1 tsp (2 g) Red Pepper; 2 cups (480 ml) Olive Oil; freshly ground Pepper

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

DRESSING · VEGETABLES & MUSTARD GREENS

A dressing for vegetables & mustard greens.

Hamilton's dressing for vegetables & mustard greens.

On the jar

ANCHOVY-GARL

Method: shake
Yield: about 3 cups
Ingredients: 7
Jar batch: 0.35× recipe

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Ratio

OLIVE OIL 480 mlLEMON JUICE 180 ml

Ingredients

Lemon Juice3/4 cup (~4 lemons strained) (180 ml)
Anchovyabout 20 fillets (80 g)
Garlic9 cloves Microplaned
Salt2 tsp kosher (12 g)
Red Pepper1 tsp (2 g)
Olive Oil2 cups (480 ml)
Pepperfreshly ground

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
Shake-to-line (dashed marks): add ANCHOVY. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 3 CLOVES GARLIC.
Season to finish: SALT (about ¾ tsp), RED PEPPER (about ¼ tsp), PEPPER (to taste).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 4 stars · 3 national awards

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

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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).

Adapted from a Gabrielle Hamilton recipe (NYT Magazine / Gabrielle Hamilton).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.35× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 NYT Magazine / Gabrielle Hamilton (published as “Anchovy-Garlic Dressing (GH Crack Sauce)”). Full citation lives in Provenance.

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