Anchovy Emulsion Dressing

Name: Anchovy Emulsion Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; juice of 1 lemon (30 ml) Lemon Juice; about 3 fillets (12 g) Anchovy; about 1¼ cups (280 ml) Olive Oil; 1 Tbsp creme fraiche (15 ml) Creme Fraiche

Independent adaptation of a publicly published Skye Gyngell recipe. Not affiliated with, sponsored by, or endorsed by Skye Gyngell.

DRESSING · PURPLE SPROUTING BROCCOLI & VEGETABLES

In the published recipe, this is the dressing for purple sprouting broccoli.

Gyngell's anchovy dressing for sprouting broccoli.

On the jar

ANCHOVY

Method: blend
Yield: about 1¼ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 30 mlOlive Oil 280 mlCreme Fraiche 15 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Lemon Juicejuice of 1 lemon (30 ml)
Anchovyabout 3 fillets (12 g)
Olive Oilabout 1¼ cups (280 ml)
Creme Fraiche1 Tbsp creme fraiche (15 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

Anchovy Emulsion 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:

3 kitchens · 7 stars · 2 national awards

Hazelnut-Anchovy Dressing★ STARRED KITCHENOn the jar: HAZELNUT-ANC
Verjus Creme Fraiche Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Skye Gyngell works in Seasonal British / Australian at Petersham Nurseries Café; credentials include Michelin 1* (Petersham Nurseries Café, historical as head chef).

Adapted from a Skye Gyngell recipe (Skye Gyngell / Spring Restaurant (purple sprouting broccoli with anchovy)).

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 Skye Gyngell / Spring Restaurant (purple sprouting broccoli with anchovy) (published as “Anchovy Emulsion Dressing”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar