PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Service Anchovy

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

Judy Rodgers's Service Anchovy, from the published recipe.

Ratio

Ratio by volume: Red Wine Vinegar 30 ml, Olive Oil 30 ml
Red Wine Vinegar 30 mlOlive Oil 30 ml

Ingredients

  • Shallot — 1 large minced
  • Anchovy — 3 fillets chopped
  • Red Wine Vinegar — 2 Tbsp (30 ml)
  • Olive Oil — 2 Tbsp (+1 Tbsp for crumbs aside) (30 ml)
  • Salt — 1/2 tsp fine (3 g)
  • Pepper — 1/4 tsp (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Red Wine Vinegar, Olive Oil.
  2. Add finishing notes: Shallot, Anchovy, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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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.

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Provenance

California–Mediterranean chef of Zuni Café in San Francisco; James Beard Outstanding Chef and Cookbook Award for The Zuni Café Cookbook. Died 2013; restaurant continues.

Originally published as Anchovy Vinaigrette (Radicchio).

Adapted from a recipe published by Judy Rodgers in Zuni Café Cookbook (adapted published versions).

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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?

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 Zuni Café Cookbook (adapted published versions) (published as “Anchovy Vinaigrette (Radicchio)”). Full citation lives in Provenance.

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