This sharp anchovy caper emulsion hits with brine, acid, and umami punch. A bold finish for fish, vegetables, or power salads. From Chef James.
🐟 ANCHOVY CAPER LEMON EMULSION
Brine. Bite. Brightness. A blade in a spoon.
📄 Recipe Card
Title: Anchovy Caper Lemon Emulsion
Author: Chef James
Prep Time: 5 minutes
Cook Time: 0 (blender-based)
Total Time: 5 minutes
Yield: ~3/4 cup
Skill Level: Easy
Tags: anchovy sauce, lemon vinaigrette, fish sauce, salty umami, emulsion, bold flavor
🧂 Ingredients:
4 oil-packed anchovy fillets
2 tbsp capers (drained)
Zest of 1 lemon
2 tbsp lemon juice
1 garlic clove
1 egg yolk (or 1 tsp Dijon for vegan alt)
1/2 cup olive oil
Black pepper to taste
Optional: 1 tsp cold water to loosen texture
🥄 Instructions:
Load the flavor base.
In a blender or mortar, combine anchovies, capers, garlic, lemon zest, lemon juice, and egg yolk.
Blend and emulsify.
Blend while slowly drizzling in olive oil until the sauce becomes thick, glossy, and spoon-coating.
Taste and balance.
Add black pepper and adjust acid or salt. Add cold water if needed to thin slightly.
Use immediately.
This sauce is alive—serve it fresh for peak brightness.
🥗 Use On:
Grilled swordfish, halibut, or roasted potatoes
Charred broccolini or grilled asparagus
As a bold dressing for Niçoise-style salads
Spoon over toast with soft-boiled egg
This is the sauce that doesn’t care if you like it. That scares you? Good. This sauce wasn’t made to be liked. It was made to lead. I’m not going to apologize for it. I’m just going to make it and I’m going to show you how to use it. Anchovi, caper, lemon, garlic, shellot, black pepper. You can use it on top of toast with a softboiled egg. If you want to drip it down the side of a plate with some charred broccoline or grilled asparagus, you can do that, too. But don’t apologize for it. Don’t apologize for using this sauce. doesn’t give a You can use it as a bold dressing for a Nikcoy style salad. It’s briny, sharp, electric. This isn’t vinegrett. It’s venom. And I love it. I love it so much. You can use it on grilled swordfish or halibit. You can use it on roasted potatoes. You want to save this? You want to use it boldly.