Name: Anchovy-Mustard Vinaigrette
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 2 flat anchovy fillets -; 1 small clove garlic, minced -; 2 teaspoons Dijon mustard -; 2 tablespoons white wine or champagne vinegar -; 1/3 cup extra-virgin olive oil -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Anchovy-Mustard Vinaigrette

1. 2 flat anchovy fillets -

2. 1 small clove garlic, minced -

3. 2 teaspoons Dijon mustard -

4. 2 tablespoons white wine or champagne vinegar -

5. 1/3 cup extra-virgin olive oil -

How to cook deliciously - Anchovy-Mustard Vinaigrette

1. Stage

Cut and mash anchovies: Stack the anchovies on a cutting board and use a chef’s knife to cut crosswise into thin strips. Use a fork to mash the anchovies against the cutting board into a paste. Scrape the anchovies off the board and place them into a small bowl.

2. Stage

Make the salad dressing: Add the minced garlic to the bowl of anchovies along with the mustard and vinegar. Slowly, drizzle in the olive oil into the bowl while simultaneously whisking the ingredients with a fork or a whisk until the dressing emulsifies, with no separation between the mustard, vinegar, and oil. If your bowl slides around on your countertop just set it on top of a towel to prevent it from moving.

3. Stage

Serve or store: I like to make this dressing right before I use it, but you can keep leftovers in an airtight container in the fridge for up to one week. It will solidify; set it out at room temp for 30 minutes before using. Did you love the recipe? Give us some stars and leave a comment below!