Anchovy Vinaigrette

Preparation info

  • Difficulty


  • Makes about

    ½ cup

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About


  • 6 salt-packed anchovies, cleaned and filleted, or 12 oil-packed flat anchovy fillets, drained, soaked in cool milky water, rinsed, and drained dry
  • 1 garlic clove, crushed to a puree
  • 1 tablespoon mild wine vinegar
  • freshly ground pepper
  • 7 to 8 tablespoons extra virgin olive oil


In a small saucepan over low heat, crush the anchovy fillets with a wooden spoon or fork until creamy and smooth. Scrape them into a small bowl or blender jar. Add the garlic, vinegar, and pepper. With the machine on, gradually add the olive oil. Let the vinaigrette stand at room temperature for at least I hour before serving.