On the jar: Stonehall Anchovy
blend · vinaigrette
NATIONAL AWARD WINNERPrep 10 minAnchovy Vinaigrette
Independent adaptation of a publicly published Maria Hines recipe. Not affiliated with, sponsored by, or endorsed by Maria Hines.
Anchovy from a national-award-winning chef.
Ratio
Ingredients
- Anchovy — 12 g
- White Wine Vinegar — 15 ml
- Shallot — 5 g
- Water — 1.25 ml
- Canola Oil — 45 ml
- Salt — 1 g
- Pepper — 0.3 g
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.
Provenance
Maria Hines works in Organic Pacific Northwest at Tilth; credentials include James Beard Best Chef: Northwest 2009 (Tilth).
More from this kitchenFAQ
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.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Maria Hines / James Beard Foundation (charred broccoli stems) (published as “Anchovy Vinaigrette”). Full citation lives in Provenance.