Anchovy Dressing

Name: Anchovy Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (450 ml)
Cuisine: Asian
Ingredients: 7 tbsp / 100 ml fresh lemon juice Lemon Juice; 1 tsp fish sauce (5 ml) Fish Sauce; 1 tbsp red wine vinegar (15 ml) Red Wine Vinegar; 2 tbsp fermented honey or honey (30 ml) Honey; 18 oil-packed anchovy fillets, minced Anchovy; 6 garlic cloves, minced Garlic; 1 cup plus 2 tbsp / 115 g freshly grated hard cheese Parmesan; 3/4 cup / 180 ml unfiltered sunflower oil Sunflower Oil; 2 tsp kosher salt (10 ml) Salt; 1 tsp freshly ground black pepper (5 ml) Pepper; 1/8 tsp Hatch chile powder or spicy red paprika (0.62 ml) Paprika; 1 tbsp freshly grated horseradish (15 ml) Horseradish

Independent adaptation of a publicly published Cortney Burns & Nicolaus Balla recipe. Not affiliated with, sponsored by, or endorsed by Cortney Burns & Nicolaus Balla.

Citrus-Honey from a national-award-winning chef.

Ratio

Lemon Juice 100 mlFish Sauce 5 mlRed Wine Vinegar 15 mlHoney 30 mlSunflower Oil 180 mlSalt 10 ml

Ingredients

Lemon Juice — 7 tbsp / 100 ml fresh lemon juice
Fish Sauce — 1 tsp fish sauce (5 ml)
Red Wine Vinegar — 1 tbsp red wine vinegar (15 ml)
Honey — 2 tbsp fermented honey or honey (30 ml)
Anchovy — 18 oil-packed anchovy fillets, minced
Garlic — 6 garlic cloves, minced
Parmesan — 1 cup plus 2 tbsp / 115 g freshly grated hard cheese
Sunflower Oil — 3/4 cup / 180 ml unfiltered sunflower oil
Salt — 2 tsp kosher salt (10 ml)
Pepper — 1 tsp freshly ground black pepper (5 ml)
Paprika — 1/8 tsp Hatch chile powder or spicy red paprika (0.62 ml)
Horseradish — 1 tbsp freshly grated horseradish (15 ml)

Method

Pour to the lines in order (bottom → top): Lemon Juice, Fish Sauce, Red Wine Vinegar, Honey, Sunflower Oil, Salt, Pepper, Paprika, Horseradish.
Add finishing notes: Anchovy, Garlic, Parmesan, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Cortney Burns & Nicolaus Balla is a cookbook author working in California / fermentation-forward; recognized with James Beard Cookbook Award 2015 (Bar Tartine: Techniques & Recipes).

Adapted from a Cortney Burns & Nicolaus Balla recipe (Cortney Burns & Nicolaus Balla / The Kitchn (Bar Tartine)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Cortney Burns & Nicolaus Balla / The Kitchn (Bar Tartine) (published as “Anchovy Dressing”). Full citation lives in Provenance.

Add to a jar