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Dou 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.
sauce
fish
salad
appetizer
mediterranean
Ingredients
Servings:
4

Ingredients

  • 100 mlextra virgin olive oil
  • 1 egg
  • 2 anchovy fillets
  • vinegar
  • mustard
Nutritional Information

Per Serving (Approx.)

Calories
281 kcal
Protein
5 g
Fat
28 g
Carbohydrates
3 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

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.