Cantabrian Anchovy Dressing

Name: Cantabrian Anchovy Dressing
Prep time: 10 min
Total time: 10 min
Yield: 150 ml
Cuisine: Mediterranean
Ingredients: 20 g Anchovy; 40 ml Water; 100 ml Vegetable Oil

Independent adaptation of a publicly published Nieves Barragán Mohacho recipe. Not affiliated with, sponsored by, or endorsed by Nieves Barragán Mohacho.

Cantabrian Anchovy from a starred kitchen.

Ratio

Water 40 mlVegetable Oil 100 ml

Ingredients

Anchovy — 20 g
Water — 40 ml
Vegetable Oil — 100 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.

Provenance

Nieves Barragán Mohacho works in Spanish / Basque in London at Sabor; credentials include Michelin 1* (Sabor, London); Michelin 1* (Barrafina, London, as executive chef).

Adapted from a Nieves Barragán Mohacho recipe (Nieves Barragán Mohacho / Great British Chefs).

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 Nieves Barragán Mohacho / Great British Chefs (published as “Cantabrian Anchovy Dressing”). Full citation lives in Provenance.