Condiment

Balsamic and Anchovy Vinaigrette

Blend the anchovy into the vinegar and mustard so it seasons the whole dressing. A measured splash of water loosens the mixture before the oils go in.

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Cook Mode

Yield: 1 batch
Cuisine: French-inspired

Bring it to the table

Blend the anchovy into the base

Rinse and dry the anchovy as directed, then blend it with the vinegar rather than leaving large pieces in the finished dressing.

At the table

Toss with sturdy salad leaves or spoon a little over cooked vegetables.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

75 ml balsamic vinegar
1 1/2 tsp Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup neutral vegetable oil
12.5 g anchovy fillets — rinsed and patted dry
1/4 cup water
salt and black pepper — to taste

A few useful notes.

The anchovy contributes salt, so taste the finished dressing first.

Contains fish and is not vegetarian.

The cooking plan

How to make Balsamic and Anchovy Vinaigrette.

Blend balsamic vinegar, Dijon, anchovy and measured water until the anchovy is finely incorporated.
Add both oils gradually while blending or whisking until evenly combined.
Taste before adding salt, then season with pepper. Refrigerate promptly in a covered container and stir or shake before using.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale