Please allow me to introduce you to a dress(ing) for all occasions! This is an anchovy dressing. And you will thank me for showing it to you… just trust me on this one!
I know, I know… I was scared of anchovies too. But after giving it a chance… well I’m no longer scared. I embrace anchovies!
Here’s where I started… lots of ingredients. canola oil, garlic-infused olive oil, THICK “W” sauce, chili garlic sauce, salt/pepper, anchovy fillets, spicy mustard, a lemon, a clove of garlic and an egg.
But first let’s take a look at these anchovies. They are packed in olive oil. It looks like there are about 10-12 in this jar. And yes, they smell like fish at first. The first few are a little tricky to get out of the jar… but once you get the first one out it gets easier.
Next I started assembling the dressing… food processor: check!
Add the anchovies, salt, pepper and clove of garlic.
And don’t worry too much about getting small bits at this point, the more we blend the more everything will break down. But you can scrape down the walls of the food processor if you want…
OK, OK… I did too.
Add your egg and keep blending…
Next is the lemon juice (about half a lemon) and the spicy mustard…
What’s next? Yep! Keep blending!
Place the top on and slowly stream in both oils while the blender is on full speed. This will create the beautiful emulsion you’re looking for in a good dressing…
No need to turn the blender off. Go ahead and add the “W” sauce (‘cuz I can never spell it correctly – no matter how hard I try) and the chili garlic sauce.
Give it a taste… if you want it thinner, add some water. Otherwise put it in a container with a lid and save it in the fridge until it’s time to use it over meat at dinner time.
This will be good on anything grilled: fish, chicken or beef. OR –> you can dip shrimp in it! Mmmmm!!! Or, as Emeril suggests you can pour it over poached salmon.
Tonight we will have it over grilled halibut… it will go alongside some saffron risotto and grilled asparagus! Mmmm…. oh wait, I said that already!
Inspired by Emeril Lagasse, with a few tweaks by Lori Jean
4 anchovy fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 clove garlic, chopped
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup vegetable oil
1/4 cup olive oil, garlic-infused
1/2 teaspoon thick Worcestershire sauce
1/4 teaspoon chili garlic sauce
Water, as needed
In a food processor, combine the anchovies, salt, pepper, and garlic. Blend well. Add egg and blend. Add lemon juice and mustard, and blend. With the machine running, through the feed tube, add the vegetable and olive oils in a steady/slow stream, and blend to form a thick emulsion. Add the Worcestershire and pepper sauce, and blend to combine. Thin as necessary with water to desired consistency. Cover tightly and refrigerate until ready to use. (The dressing will keep refrigerated for 1 day.)
enjoy your time in the kitchen…