PANTRYFLEX

blend · dressing

★ STARRED KITCHENPrep 10 min

Ironfield Cantabrian Anchovy

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

Cantabrian Anchovy from a starred kitchen.

Ratio

Ratio by volume: Water 40 ml, Vegetable Oil 100 ml
Water 40 mlVegetable Oil 100 ml

Ingredients

  • Anchovy — 20g of Cantabrian anchovy
  • Water — 40ml
  • Vegetable Oil — 100ml, drizzled in while blending

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Ironfield Cantabrian 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 · 8 stars · 3 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

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).

Originally published as Cantabrian Anchovy Dressing.

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

More from this kitchen

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?

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

Companion jar