PANTRYFLEX

blend · dressing

★ STARRED KITCHENPrep 10 min

Bloomlane Anchovy Emulsion

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

From a starred kitchen.

Ratio

Ratio by volume: Lemon Juice 30 ml, Olive Oil 280 ml, Creme Fraiche 15 ml
Lemon Juice 30 mlOlive Oil 280 mlCreme Fraiche 15 ml

Ingredients

  • Egg Yolk — 3 egg yolks
  • Lemon Juice — juice of 1 lemon (30 ml)
  • Anchovy — 3 anchovies
  • Olive Oil — 280 ml EVOO
  • Creme Fraiche — 1 Tbsp crème fraîche (15 ml)

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

Bloomlane Anchovy Emulsion 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

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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).

Originally published as Anchovy Emulsion Dressing.

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

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

Companion jar