Garlic Anchovy Coleslaw Dressing

Name: Garlic Anchovy Coleslaw Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: American
Ingredients: about 2 yolks (37.08 g) Egg Yolk; about 2 Tbsp (33 ml) Yellow Mustard; about 1½ Tbsp (20 ml) White Wine Vinegar; 2 tsp caster (10 ml) Sugar; juice of 1 lemon (45 ml) Lemon Juice; 5 cloves, grated Garlic; 1 tbsp chopped salted anchovies (15 ml) Anchovy; 1½ cups (350 ml) Vegetable Oil; to taste Cayenne; to taste Salt

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

DRESSING · COLESLAW & CRUDITES & ROAST CHICKEN SANDWICHES

In the published recipe, this is the dressing for coleslaw.

The dressing from Kerridge's coleslaw.

On the jar

GARLIC-ANCHO

Method: blend
Yield: about 2 cups
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Egg Yolk 36 mlYellow Mustard 33 mlWhite Wine Vinegar 20 mlSugar 10 mlLemon Juice 45 mlAnchovy 15 ml

Ingredients

Egg Yolkabout 2 yolks (37.08 g)
Yellow Mustardabout 2 Tbsp (33 ml)
White Wine Vinegarabout 1½ Tbsp (20 ml)
Sugar2 tsp caster (10 ml)
Lemon Juicejuice of 1 lemon (45 ml)
Garlic5 cloves, grated
Anchovy1 tbsp chopped salted anchovies (15 ml)
Vegetable Oil1½ cups (350 ml)
Cayenneto taste
Saltto taste

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

Garlic Anchovy Coleslaw 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:

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Provenance

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Originally published as Garlic-Anchovy Coleslaw Dressing.

Adapted from a recipe published by Tom Kerridge in Tom Kerridge (tomkerridge.com, coleslaw).

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 Tom Kerridge (tomkerridge.com, coleslaw) (published as “Garlic-Anchovy Coleslaw 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