Balsamic and Anchovy Vinaigrette

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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1 batch
Cuisine
French-inspired

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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.

  1. Blend balsamic vinegar, Dijon, anchovy and measured water until the anchovy is finely incorporated.

  2. Add both oils gradually while blending or whisking until evenly combined.

  3. 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.

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Balsamic and Anchovy Vinaigrette

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A balsamic-Dijon dressing with anchovy and a blend of olive and neutral oils.
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Servings: 1 batch
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    75 ml balsamic vinegar
  • 1 ½ tsp Dijon mustard
  • ½ cup extra-virgin olive oil
  •  
    ½ cup neutral vegetable oil
  •  
    12.5 g anchovy fillets rinsed and patted dry
  • ¼ cup water
  •  
    salt and black pepper to taste

Equipment

Digital kitchen scale — equipment illustration
Kitchen scale
Wire whisk
Stirring spoon
Stirring spoon
Heatproof storage container
Measuring cups and spoons
Blender

Equipment images are illustrative. Exact products may vary.

Instructions
 

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

Notes

The anchovy contributes salt, so taste the finished dressing first.
Contains fish and is not vegetarian.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Will there be pieces of anchovy?

Blend the base thoroughly so the anchovy is distributed through the dressing.

Does the water replace either oil?

No. It is a separately measured part of this formula.

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Dijon, Shallot and Herb Vinaigrette

Condiment

Dijon, Shallot and Herb Vinaigrette

Blend the alliums with the mustard and vinegar, then add oil to make a dressing that coats salad leaves. This small batch keeps the mustard-forward character of the original formula.

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French-inspired

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Add the oil gradually

Start with the mustard, vinegar and alliums in the blender, then stream in the oil. Scrape down if needed.

At the table

Toss a little with salad greens just before serving, adding more to taste.

Before you start

Gather your ingredients.

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

See the ingredient checklist
  • 2 1/2 tbsp Dijon mustard
  • 2 1/2 tbsp red wine vinegar
  • 1 small clove garlic — peeled
  • 1 medium shallot — peeled and chopped
  • 1/4 tsp fresh rosemary — finely chopped
  • 1/4 tsp fresh thyme leaves — finely chopped
  • 2 tbsp water
  • 1 cup neutral salad oil
  • 2.5 g salt — or less to taste
  • black pepper — to taste

A few useful notes.

One batch uses 1 cup oil. The allium and herb amounts are rounded for a practical small batch.

Keep refrigerated; this dressing has not been developed for pantry storage.

The cooking plan

How to make Dijon, Shallot and Herb Vinaigrette.

  1. Blend the Dijon, vinegar, garlic, shallot, rosemary, thyme and water until the alliums are finely broken down.

  2. With the blender running, add the oil gradually. Stop and scrape the container as needed, then blend until evenly combined.

  3. Add salt gradually and season with pepper. Transfer to a covered container and refrigerate promptly at 40°F or colder. Use within 4 days.

  4. Shake or whisk before serving.

Let’s cook

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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.

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Dijon, Shallot and Herb Vinaigrette

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A blended Dijon and red wine vinaigrette with shallot, garlic, rosemary and thyme.
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Servings: 1 batch
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 ½ tbsp Dijon mustard
  • 2 ½ tbsp red wine vinegar
  • 1 small clove garlic peeled
  • Whole, halved and chopped pink shallots1 medium shallot peeled and chopped
  •  
    ¼ tsp fresh rosemary finely chopped
  • ¼ tsp fresh thyme leaves finely chopped
  • 2 tbsp water
  •  
    1 cup neutral salad oil
  • 2.5 g salt or less to taste
  • black pepper to taste

Equipment

Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Blender
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Blend the Dijon, vinegar, garlic, shallot, rosemary, thyme and water until the alliums are finely broken down.
  2. With the blender running, add the oil gradually. Stop and scrape the container as needed, then blend until evenly combined.
  3. Add salt gradually and season with pepper. Transfer to a covered container and refrigerate promptly at 40°F or colder. Use within 4 days.
  4. Shake or whisk before serving.

Notes

One batch uses 1 cup oil. The allium and herb amounts are rounded for a practical small batch.
Keep refrigerated; this dressing has not been developed for pantry storage.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why blend the shallot and garlic first?

It breaks them down before the oil thickens the mixture.

Can I leave it on the counter?

Keep it refrigerated between uses.

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Gingerbread Spice Blend

Condiment

Gingerbread Spice Blend

Mix a small jar of warm baking spices so the seasoning is ready when you need it. Cinnamon and ginger lead, with the other spices in smaller measures.

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Yield
7 teaspoons
Cuisine
French-inspired

Bring it to the table

Start with level measures

Ground cloves and nutmeg are strong, so level the teaspoons before mixing.

At the table

Use in a gingerbread or other spiced bake, following the amount of spice called for in that recipe.

Before you start

Gather your ingredients.

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

See the ingredient checklist
  • 1 tsp ground allspice
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • ground black pepper — a pinch

A few useful notes.

Makes about 7 teaspoons, plus the pinch of pepper.

The blend contains no sugar or flour.

The cooking plan

How to make Gingerbread Spice Blend.

  1. Put all the spices in a small dry bowl and mix thoroughly, breaking up any lumps.

  2. Spoon into a clean, dry airtight jar. Label and store away from heat, light and moisture. Stir before measuring.

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.

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Gingerbread Spice Blend

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A cinnamon-and-ginger blend with allspice, cloves, nutmeg and a pinch of black pepper.
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Servings: 7 teaspoons
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    1 tsp ground allspice
  • 2 tsp ground cinnamon
  •  
    2 tsp ground ginger
  • 1 tsp ground cloves
  •  
    1 tsp ground nutmeg
  • ground black pepper a pinch

Equipment

Mixing bowl
Stirring spoon
Stirring spoon
Lidded glass jar
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put all the spices in a small dry bowl and mix thoroughly, breaking up any lumps.
  2. Spoon into a clean, dry airtight jar. Label and store away from heat, light and moisture. Stir before measuring.

Notes

Makes about 7 teaspoons, plus the pinch of pepper.
The blend contains no sugar or flour.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Is this a complete gingerbread mix?

No. It is the spice blend only; add it to a separate baking recipe.

How should I measure it for baking?

Stir the jar first, then use a level spoon.

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Warm Spice Blend for Duck

Condiment

Warm Spice Blend for Duck

Equal measures of six ground spices make this savory-sweet blend easy to mix. Keep it separate from salt so you can season each dish to taste.

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Yield
6 tablespoons
Cuisine
French-inspired

Bring it to the table

Measure the ground spices

Use level tablespoons and break up any lumps before combining.

At the table

Use sparingly to season duck or another rich meat dish, then adjust the amount to your taste.

Before you start

Gather your ingredients.

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

See the ingredient checklist
  • 1 tbsp ground ginger
  • 1 tbsp ground nutmeg
  • 1 tbsp ground coriander
  • 1 tbsp ground cinnamon
  • 1 tbsp ground allspice
  • 1 tbsp ground white pepper

A few useful notes.

The base batch makes 6 tablespoons. Salt is not included.

The cooking plan

How to make Warm Spice Blend for Duck.

  1. Measure all six ground spices into a dry bowl. Break up any clumps and stir until evenly mixed.

  2. Transfer to a clean, dry airtight jar. Label and keep away from heat and moisture. Shake or stir before measuring.

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.

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Warm Spice Blend for Duck

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A ground blend of ginger, nutmeg, coriander, cinnamon, allspice and white pepper.
Print Recipe
Servings: 6 tablespoons
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 tbsp ground ginger
  •  
    1 tbsp ground nutmeg
  • 1 tbsp ground coriander
  • 1 tbsp ground cinnamon
  •  
    1 tbsp ground allspice
  •  
    1 tbsp ground white pepper

Equipment

Mixing bowl
Stirring spoon
Stirring spoon
Lidded glass jar
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Measure all six ground spices into a dry bowl. Break up any clumps and stir until evenly mixed.
  2. Transfer to a clean, dry airtight jar. Label and keep away from heat and moisture. Shake or stir before measuring.

Notes

The base batch makes 6 tablespoons. Salt is not included.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Does the blend contain salt?

No. Season the dish with salt separately.

Can I use whole spices?

Grind each spice separately, then measure the amounts listed.

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Peppercorn, Mustard and Anchovy Steak Butter

Condiment

Peppercorn, Mustard and Anchovy Steak Butter

Mash the seasoning into softened butter, then chill it into a log or small portions. Add a slice to hot cooked steak just before serving.

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1 batch
Cuisine
French-inspired

Bring it to the table

Soften without melting

The butter should yield easily to a fork while still holding its shape. That makes the seasonings easier to distribute.

At the table

Use a small slice to finish a hot steak, or melt 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
  • 8 oz unsalted butter — softened
  • 1 1/2 tsp green peppercorns — finely crushed
  • 1 1/2 tsp Dijon mustard
  • 1 1/2 tsp whole-grain mustard
  • 1/2 anchovy fillet — finely mashed
  • 3/4 tsp salt — or less to taste, especially with salted butter

A few useful notes.

One batch starts with 8 oz butter.

Anchovy means this butter is not vegetarian.

Use less salt if your butter is salted.

The cooking plan

How to make Peppercorn, Mustard and Anchovy Steak Butter.

  1. Crush the peppercorns and mash the anchovy finely. Stir both mustards, peppercorns and anchovy together.

  2. Beat or mash the softened butter into the seasoning until evenly mixed, scraping the bowl as needed. Taste a small amount and add salt gradually.

  3. Spoon onto parchment and shape into a log, or portion into small molds. Cover and refrigerate until firm.

  4. Slice or portion while cold. Add a small amount to hot cooked food just before serving; refrigerate the remaining butter.

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.

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Peppercorn, Mustard and Anchovy Steak Butter

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A compound butter with green peppercorns, two mustards and a little anchovy.
Print Recipe
Servings: 1 batch
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 8 oz unsalted butter softened
  •  
    1 ½ tsp green peppercorns finely crushed
  • 1 ½ tsp Dijon mustard
  •  
    1 ½ tsp whole-grain mustard
  •  
    ½ anchovy fillets finely mashed
  • ¾ tsp salt or less to taste, especially with salted butter

Equipment

Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Crush the peppercorns and mash the anchovy finely. Stir both mustards, peppercorns and anchovy together.
  2. Beat or mash the softened butter into the seasoning until evenly mixed, scraping the bowl as needed. Taste a small amount and add salt gradually.
  3. Spoon onto parchment and shape into a log, or portion into small molds. Cover and refrigerate until firm.
  4. Slice or portion while cold. Add a small amount to hot cooked food just before serving; refrigerate the remaining butter.

Notes

One batch starts with 8 oz butter.
Anchovy means this butter is not vegetarian.
Use less salt if your butter is salted.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I use salted butter?

Yes, but reduce or omit the added salt and taste after mixing.

When should I add it to steak?

Place a small cold slice on the hot cooked steak just before serving.

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Mango and Raisin Curry Chutney

Condiment

Mango and Raisin Curry Chutney

Mango, raisins and red pepper cook slowly in white wine vinegar until little free liquid remains. The raisins provide sweetness; this version has no added sugar.

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1 batch
Cuisine
Indian-inspired

Bring it to the table

Stir more often as it thickens

Once the vinegar has mostly reduced, keep the heat low and stir along the bottom to prevent sticking.

At the table

Cool and serve a small spoonful with grilled meat, cheese or a sandwich.

Before you start

Gather your ingredients.

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

See the ingredient checklist
  • 500 g mango flesh — peeled and cut into small dice
  • 50 g raisins
  • 100 g red bell pepper — small dice
  • 250 ml white wine vinegar
  • 1 tsp curry powder
  • 1 cinnamon stick
  • 5 whole cloves
  • 1 whole star anise
  • salt and black pepper — to taste

A few useful notes.

One batch uses 500 g prepared mango flesh. Finished yield varies with the fruit and reduction.

Remove the whole spices before serving.

The cooking plan

How to make Mango and Raisin Curry Chutney.

  1. Put diced mango and pepper in a wide saucepan. Add raisins, vinegar, curry powder, cinnamon, cloves and star anise.

  2. Bring to a gentle simmer. Cook over low heat, stirring often, until the fruit is tender and most of the free liquid has evaporated. Stir more frequently as the mixture thickens.

  3. Remove cinnamon, cloves and star anise. Taste and season with salt and pepper.

  4. Cool promptly and refrigerate in a covered container. This is a refrigerated chutney, not a shelf-stable canning recipe.

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

Mango and Raisin Curry Chutney

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A tart mango chutney with raisins, red pepper, curry powder and whole warm spices.
Print Recipe
Servings: 1 batch
Course: Condiment
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    500 g mango flesh peeled and cut into small dice
  •  
    50 g raisins
  • 100 g red bell pepper small dice
  •  
    250 ml white wine vinegar
  •  
    1 tsp curry powder
  •  
    1 cinnamon stick
  •  
    5 whole cloves
  •  
    1 whole star anise
  •  
    salt and black pepper to taste

Equipment

Saucepan
Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Stirring spoon
Stirring spoon
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put diced mango and pepper in a wide saucepan. Add raisins, vinegar, curry powder, cinnamon, cloves and star anise.
  2. Bring to a gentle simmer. Cook over low heat, stirring often, until the fruit is tender and most of the free liquid has evaporated. Stir more frequently as the mixture thickens.
  3. Remove cinnamon, cloves and star anise. Taste and season with salt and pepper.
  4. Cool promptly and refrigerate in a covered container. This is a refrigerated chutney, not a shelf-stable canning recipe.

Notes

One batch uses 500 g prepared mango flesh. Finished yield varies with the fruit and reduction.
Remove the whole spices before serving.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Does this contain added sugar?

No sugar is added. Mango and raisins provide the sweetness.

Can I keep it in the pantry?

No. This recipe has not been developed as a shelf-stable preserve; keep it refrigerated.

Keep the good food going

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