Garlic-Anchovy Coleslaw Dressing

Name: Garlic-Anchovy Coleslaw Dressing
Prep time: 10 min
Total time: 10 min
Yield: 500 ml
Cuisine: French Classic
Ingredients: 36 ml Egg Yolk; 33.33 ml English Must; 20 ml White Wine Vinegar; 10 ml Sugar; 45 ml Lemon Juice; 15 g Garlic; 15 ml Anchovy; 350 ml Vegetable Oil; to taste Cayenne; to taste Salt

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

Garlic-Anchovy Coleslaw from a starred kitchen.

Ratio

Egg Yolk 36 mlEnglish Must 33 mlWhite Wine Vinegar 20 mlSugar 10 mlLemon Juice 45 mlAnchovy 15 ml

Ingredients

Egg Yolk — 36 ml
English Must — 33.33 ml
White Wine Vinegar — 20 ml
Sugar — 10 ml
Lemon Juice — 45 ml
Garlic — 15 g
Anchovy — 15 ml
Vegetable Oil — 350 ml
Cayenne — to taste
Salt — to taste

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.

Provenance

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Adapted from a recipe published by Tom Kerridge in Tom Kerridge (tomkerridge.com, coleslaw).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Tom Kerridge (tomkerridge.com, coleslaw) (published as “Garlic-Anchovy Coleslaw Dressing”). Full citation lives in Provenance.