On the jar: Sahel Anchois–citron De Menton
blend · vinaigrette
★★★ KITCHENPrep 10 minSahel Anchois-Citron de Menton
Independent adaptation of a publicly published Mauro Colagreco recipe. Not affiliated with, sponsored by, or endorsed by Mauro Colagreco.
A bright dressing for salads and vegetables.
Ratio
Ingredients
- Lemon Juice — 400 ml de jus de citron de Menton
- Olive Oil — 1000 ml huile d'olive extra vierge
- Anchovy — 100 gr de filets d'anchois dans l'huile (100 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
Sahel Anchois–citron De Menton 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mauro Colagreco works in Mediterranean / garden-driven at Mirazur; credentials include Michelin 3* (Mirazur, Menton).
Originally published as Vinaigrette Anchois–Citron de Menton.
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 Mauro Colagreco / France Inter On va déguster (published as “Vinaigrette Anchois–Citron de Menton”). Full citation lives in Provenance.