Anchovy Dressing

Name: Anchovy Dressing
Prep time: 5 min
Total time: 5 min
Cuisine: French Classic
Ingredients: 1 1/2 Tbsp chopped (12 g) Garlic; 1 1/2 Tbsp chopped (15 g) Shallot; 1/4 cup (60 ml) Balsamic; 2 Tbsp (30 ml) Dijon Mustard; 1 tsp (5 ml) Lemon Juice; about 2 fillets (8 g) Anchovy; about 1 yolk (18 g) Egg Yolk; 1 cup (240 ml) Olive Oil; 1 cup (240 ml) Canola Oil; to taste White Pepper

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

DRESSING · CAESAR SALAD & PARMESAN CUSTARD

In the published recipe, this is the dressing for Caesar salad.

Keller's dressing for Caesar salad & parmesan custard.

On the jar

ANCHOVY

Method: shake
Ingredients: 10
Jar batch: 0.45× recipe

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Ratio

OLIVE OIL 240 mlCANOLA OIL 240 mlBALSAMIC 60 mlDIJON 30 ml

Ingredients

Garlic1 1/2 Tbsp chopped (12 g)
Shallot1 1/2 Tbsp chopped (15 g)
Balsamic1/4 cup (60 ml)
Dijon Mustard2 Tbsp (30 ml)
Lemon Juice1 tsp (5 ml)
Anchovyabout 2 fillets (8 g)
Egg Yolkabout 1 yolk (18 g)
Olive Oil1 cup (240 ml)
Canola Oil1 cup (240 ml)
White Pepperto taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, CANOLA OIL, BALSAMIC, DIJON.
Season to finish: GARLIC (1 clove), SHALLOT (about 2 tsp), ANCHOVY (1 fillet), EGG YOLK (½ yolk), WHITE PEPPER (to taste), LEMON JUICE (about ½ tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

2 kitchens · 3 stars · 3 national awards

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Caesar Dressing★★★ KITCHENOn the jar: CAESAR
Creamy Balsamic-Dijon Dressing★★★ KITCHENOn the jar: BALSAMIC
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL

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Provenance

French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.

Originally published as Anchovy Dressing (French Laundry).

Adapted from a recipe published by Thomas Keller in The French Laundry Cookbook.

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.45× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 The French Laundry Cookbook (published as “Anchovy Dressing (French Laundry)”). 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.

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