Cantabrian Anchovy Dressing

Name: Cantabrian Anchovy Dressing
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: Mediterranean
Ingredients: about 5 fillets (20 g) Anchovy; about 3 Tbsp (40 ml) Water; about 6 Tbsp (100 ml) Vegetable Oil

Independent adaptation of a publicly published Nieves Barragán Mohacho recipe. Not affiliated with, sponsored by, or endorsed by Nieves Barragán Mohacho.

DRESSING · CHICORY SALADS & BITTER LEAVES

In the published recipe, this is the dressing for chicory salad. The same recipe pairs it with Walnut Moscatel Vinaigrette, the dressing.

The dressing from Barragán's chicory salad.

On the jar

CANTABRIAN

Method: blend
Yield: about ¾ cup
Ingredients: 3

Blender sauce. Cook from the recipe

Ratio

Water 40 mlVegetable Oil 100 ml

Ingredients

Anchovyabout 5 fillets (20 g)
Waterabout 3 Tbsp (40 ml)
Vegetable Oilabout 6 Tbsp (100 ml)

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

Cantabrian Anchovy 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

Nieves Barragán Mohacho works in Spanish / Basque in London at Sabor; credentials include Michelin 1* (Sabor, London); Michelin 1* (Barrafina, London, as executive chef).

Adapted from a Nieves Barragán Mohacho recipe (Nieves Barragán Mohacho / Great British Chefs).

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 Nieves Barragán Mohacho / Great British Chefs (published as “Cantabrian Anchovy Dressing”). Full citation lives in Provenance.

Companion jar