blend · vinaigrette
NATIONAL AWARD WINNERPrep 10 minStonehall Anchovy
Independent adaptation of a publicly published Maria Hines recipe. Not affiliated with, sponsored by, or endorsed by Maria Hines.
Anchovy from a national-award-winning chef.
Ratio
Ingredients
- Anchovy — 3 anchovy fillets packed in olive oil, drained
- White Wine Vinegar — 1 Tbsp white wine vinegar (15 ml)
- Shallot — 1/8 large shallot, peeled and cut into chunks
- Water — 1/4 tsp ice water (1.25 ml)
- Canola Oil — 3 Tbsp canola oil (45 ml)
- Salt — Salt (1 g)
- Pepper — Pepper (0.3 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.
Companion jar
Stonehall Anchovy 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 · 11 stars · 2 national awards
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- Copperfield Honey & Soy★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Maria Hines works in Organic Pacific Northwest at Tilth; credentials include James Beard Best Chef: Northwest 2009 (Tilth).
Originally published as Anchovy Vinaigrette.
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?
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 Maria Hines / James Beard Foundation (charred broccoli stems) (published as “Anchovy Vinaigrette”). Full citation lives in Provenance.