This is an anchovy salad dressing.

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Name: Anchovy Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: Italian
Ingredients: 1-1/2 Tablespoons garlic chopped; 1-1/2 Tablespoons shallots chopped; 1/4 cup balsamic vinegar; 2 Tablespoons dijon mustard; 1 teaspoon fresh lemon juice; 2 de-boned filets salt-packed anchovies soaked in milk for 30 minutes, drained, patted dry; 1 large egg yolk; 1 cup extra virgin olive oil; 1 cup canola oil; freshly ground white pepper

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INGREDIENTS

1-1/2 Tablespoons garlic ; chopped
1-1/2 Tablespoons shallots ; chopped
1/4 cup balsamic vinegar
2 Tablespoons dijon mustard
1 teaspoon fresh lemon juice
2 de-boned filets salt-packed anchovies ; soaked in milk for 30 minutes, drained, patted dry
1 large egg yolk
1 cup extra virgin olive oil
1 cup canola oil
freshly ground white pepper

Servings

INSTRUCTIONS

Puree the garlic, shallots, vinegar, mustard, lemon juice, and anchovies in a blender until smooth. Transfer to a mixer with the paddle attachment and beat in the egg yolk. With the machine running, slowly drizzle in the olive oil and canola oil. Season with white pepper.

Cover and refrigerate. Can be stored in the refrigerator for up to 3 days.

Yield: about 2-1/2 cups

Recipe Source: The French Laundry Cookbook by Thomas Keller (Artisian)

NOTES

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Nutrition

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Serving Size: 1 Serving (557g)
Recipe Makes: Servings

Calories: 4015
Calories from Fat: 4015 (100%)

Amt Per Serving		% DV

	Total Fat 446.9g	596 %
	Saturated Fat 49.6g	248 %
	Monounsaturated Fat 292.3g
	Polyunsanturated Fat 89.2g
Cholesterol 209.8mg		65 %
Sodium 700.9mg		24 %
Potassium 149mg		4 %
Total Carbohydrate 10.1g		3 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 8g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4015

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