This is a lighter and more flavorful version of the dressing used in the Caesar Salad. Goes very well with fish and poultry.
Ingredients
4-5 anchovy fillets, relatively drained
1-2 teaspoon chopped garlic
1 large tablespoon mayonnaise
2 teaspoons Dijon mustard
2 tablespoons capers, drained
2 tablespoons minced shallots or preferred onion
1/2 teaspoon Worcestershire sauce
fresh lemon juice from 2 lemons
1/3-1/2 cup extra-virgin olive oil
kosher salt and black pepper to taste
Directions
Add all (less the salt, pepper and the oil) in the food processor
Run the motor while slowly incorporating the oil
After a minute, taste then balance:
- Needs to be rather salty but you need to feel the rest of the ingredients
- I like more anchovies
- you can thicken it with xantham gum
- I like to feel the balance between salt, tart and savory
- When I am pleased with this balance I add a bit of pepper and maybe a dust of cayenne
- Extra salt may not be necessary
Yields about 250-300 ml.
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