Anchovy-Cornichon-Basil Dressing

Name: Anchovy-Cornichon-Basil Dressing
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (180 ml)
Cuisine: Mediterranean
Ingredients: 10 large basil leaves Basil; about 4 fillets (16 g) Anchovy; about 4 cornichons (40 g) Cornichon; 2 Tbsp drained tiny capers (30 ml) Caper; 2 Tbsp chopped parsley (30 ml) Parsley; 2 Tbsp red wine vinegar (30 ml) Red Wine Vinegar; 1 Tbsp Dijon (15 ml) Dijon Mustard; ¼ cup EVOO (60 ml) Olive Oil

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

DRESSING · ROASTED CAULIFLOWER & VEGETABLES

In the published recipe, this is the dressing for roasted cauliflower.

Bastianich's anchovy-basil dressing for roasted cauliflower.

On the jar

ANCHOVYCORNI

Method: blend
Yield: about ¾ cup
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Caper 30 mlParsley 30 mlRed Wine Vinegar 30 mlDijon Mustard 15 mlOlive Oil 60 ml

Ingredients

Basil10 large basil leaves
Anchovyabout 4 fillets (16 g)
Cornichonabout 4 cornichons (40 g)
Caper2 Tbsp drained tiny capers (30 ml)
Parsley2 Tbsp chopped parsley (30 ml)
Red Wine Vinegar2 Tbsp red wine vinegar (30 ml)
Dijon Mustard1 Tbsp Dijon (15 ml)
Olive Oil¼ cup EVOO (60 ml)

Where it sits

One of 359 dressings in the catalog, with 8 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 48% of the catalog’s dressings (median 2:1), a typical mix for the category.

The acid here is red wine vinegar. In this category chefs also reach for lemon juice (106 recipes), lime juice (58), and rice vinegar (52).

The fat here is olive oil. In this category chefs also reach for sesame oil (34 recipes) and vegetable oil (24).

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.

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Companion jar

Anchovy-Cornichon-Basil Dressing 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:

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Provenance

Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.

Originally published as Anchovy–Cornichon–Basil Dressing.

Adapted from a Lidia Bastianich recipe (Lidia Bastianich / TLN (Tasty cauliflower)).

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. 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 Lidia Bastianich / TLN (Tasty cauliflower) (published as “Anchovy–Cornichon–Basil Dressing”). 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.

Companion jar