shake · dressing
NATIONAL AWARD WINNERPrep 5 minBayou Anchovy-Garlic
Independent adaptation of a publicly published Gabrielle Hamilton recipe. Not affiliated with, sponsored by, or endorsed by Gabrielle Hamilton.
Gabrielle Hamilton's Bayou Anchovy-Garlic, from the published recipe.
Ratio
Ingredients
- Lemon Juice — 3/4 cup (~4 lemons strained) (180 ml)
- Anchovy — 20 oil-packed fillets minced
- Garlic — 9 cloves Microplaned
- Salt — 2 tsp kosher (12 g)
- Red Pepper — 1 tsp (2 g)
- Olive Oil — 2 cups (480 ml)
- Pepper — freshly 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.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
3 kitchens · 4 stars · 3 national awards
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First run is small.
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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).
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.