blend · vinaigrette
★ STARRED KITCHENPrep 10 minAnchovy Vinaigrette
Independent adaptation of a publicly published Henrique Sá Pessoa recipe. Not affiliated with, sponsored by, or endorsed by Henrique Sá Pessoa.
DRESSING · SALT COD & FISH
In the published recipe, this is the dressing for bacalhau confitado.
Sá Pessoa's anchovy vinaigrette for confit salt cod.
On the jar
VINAIGRETTE
- Method
- blend
- Yield
- about ¾ cup
- Ingredients
- 7
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Anchovy4
- Garlicabout 1 clove (5 g)
- Dijon Mustardabout 1 tsp (5 ml)
- Cilantroabout ¼ bunch (10 g)
- Olive Oilabout ⅔ cup (150 ml)
- White Wine Vinegar1/8 cup white wine vinegar (30 ml)
- Saltabout ⅛ tsp (1 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.
Get Anchovy Vinaigrette + 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 Vinaigrette 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 · 6 stars · 3 national awards
- Warm Summer Vegetable DressingNATIONAL AWARD WINNEROn the jar: WARM SUMMER
- Vinaigrette Sauce★ STARRED KITCHENOn the jar: SAUCE
- Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
$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
Henrique Sá Pessoa — published sauce recipes in the PantryFlex catalog. Michelin 2* (Alma, Lisbon).
Originally published as Vinagrete de Anchovas.
More from this kitchenFAQ
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 Henrique Sá Pessoa / Must Jornal de Negócios (bacalhau confitado; Cristal) (published as “Vinagrete de Anchovas”). 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.