Healthy Recipes Wiki

White Anchovy Vinaigrette

797pages on
this wiki
Add New Page
Talk0 Share

Makes 1¾ Cups


Use this wonderful, rustic, and chunky vinaigrette either warm or cold. Makes a great “plate sauce” for cooked protein and vegetables. Cured white anchovies, sometimes labeled as boquerónes, are available at well-stocked deli counters, Italian groceries, and on the Internet. If you can’t find them, you can substitute high-quality salt-cured anchovies (be sure to soak them in cool water or milk for 10 minutes, then rinse carefully but well to remove excess salt).


4 white anchovies

4 shallots, thickly sliced

1 tablespoon small, picked sprigs dill

1 tablespoon small, picked sprigs parsley

8 leaves fresh mint

1 tablespoon Dijon mustard

1 teaspoon dry Greek oregano

1 cup distilled white vinegar

½ cup extra-virgin olive oil

Kosher salt and cracked black pepper

In a small food processor, combine the anchovies, shallots, dill, parsley, and mint.

Pulse until finely chopped but not puréed.

Transfer to a bowl.

Add the mustard, oregano, and vinegar.

Whisk together and, whisking all the time, drizzle in the olive oil.

Season with salt and pepper.


Since this is a broken vinaigrette, it will separate quickly. Whisk again to bring it together just before serving.

Ad blocker interference detected!

Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.

Also on Fandom

Random Wiki