Vinaigrette Sauce For Artichokes

Ingredients

• 4 tablespoons vinegar, or as desired
• ¾ teaspoon salt, or as desired
• Pinch of sugar
• ½ to 1 teaspoon anchovy paste
• 1 teapoon Dijon-style mustard
• ½ clove garlic, minced
• 1 large, or 2 small egg yolks
• Pepper to taste
• ¾ cup olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    378 calories; 41 grams fat; 6 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 4 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 46 milligrams cholesterol; 339 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 cup, or enough sauce for 4 servings

Preparation

1. Put 1 tablespoon vinegar into a deep bowl, add salt, sugar, anchovy paste, mustard, garlic, egg yolk and pepper. Beat vigorously with a whisk.
2. Pour the oil into the mixture very gradually in a thin stream, beating vigorously and constantly with a whisk. When all the oil has been incorporated, the mixture should have the consistency of a thick mayonnaise. Beat in the remaining vinegar until the sauce is fairly runny but still thickened. If further thinning is desired, beat in more vinegar, or plain water, checking the seasoning for salt at the end.

About 15 minutes