From Thomas Keller's kitchen · The French Laundry, Yountville
shake · dressing
★★★ KITCHENNapa Anchovy
From a three-star kitchen & national award winner
Ratio
BALSAMIC 60DIJON 30LEMON JUICE 5OLIVE OIL 240CANOLA OIL 240
Ingredients
- GARLIC12 g
- SHALLOT15 g
- BALSAMIC60 ml
- DIJON30 ml
- LEMON JUICE5 ml
- ANCHOVY8 g
- EGG YOLK18 g
- OLIVE OIL240 ml
- CANOLA OIL240 ml
- WHITE PEPPERto taste
Method
- Pour to the lines in order (bottom → top): BALSAMIC, DIJON, LEMON JUICE, OLIVE OIL, CANOLA OIL.
- Add finishing notes: GARLIC, SHALLOT, ANCHOVY, EGG YOLK, WHITE PEPPER.
- Cap the jar and shake until emulsified.
Provenance
French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.
Originally published as Anchovy Dressing (French Laundry).
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from The French Laundry Cookbook (published as “Anchovy Dressing (French Laundry)”). Full citation lives in Provenance.