The Catalan TableDou and Anchovy Vinaigrette
A smooth and creamy vinaigrette, enriched with the intense flavor of anchovy fillets and the delicate softness of extra virgin olive oil.
Ingredients
Measurement units
Ingredients
- 100 mlextra virgin olive oil
- 1 egg
- 2 anchovy fillets
- vinegar
- mustard
Nutritional Information
Per 100 g
Calories
562 kcal
Protein
5.6 g
Fat
60.6 g
Carbohydrates
0.4 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Place the whole, uncooked egg into a cup without beating it. Add a generous splash of olive oil.
- Heat a pan on the stove over medium-high heat without any oil until it's very hot, about 2 minutes.
- Once the pan is hot, pour in the mixture of egg and oil from the cup. Gently stir with a spatula until the egg white sets, approximately 1-2 minutes.
- Remove from heat and pour the cooked egg into a hand blender jug.
- Add the anchovy fillets, vinegar, more oil, salt to taste, and a bit of mustard. Blend everything with the hand blender until it reaches a homogeneous texture.
Recommendations & Tricks
- To achieve a smoother vinaigrette, beat the egg at room temperature so that it binds better with the extra virgin olive oil.
- It is advisable to use a mortar to crush the anchovy fillets with the mustard; this way, you will achieve a more homogeneous texture and an intense flavor in your dressing.
- If you prepare the vinaigrette in advance, store it in an airtight glass jar in the refrigerator and shake it vigorously before serving to ensure a good emulsion.
Original recipe
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