Anchovy Vinaigrette

Ingredients

• ½ cup extra virgin olive oil
• 3 tablespoons or more good red or white wine vinegar
• Salt and fresh-ground black pepper to taste
• 1 heaping teaspoon Dijon mustard, optional
• 3 anchovy fillets, or more to taste, with some of their oil
• 1 large shallot (about 1 ounce), peeled and cut into chunks

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    253 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 2 milligrams cholesterol; 126 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.
2. Add shallot, and turn machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)

5 minutes