Ingredients
- 5 anchovy fillets
- 8 cloves garlic
- 1 tablespoon fresh lime juice
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly ground black pepper
- 1 teaspoon pureed chipotle peppers
- 1 teaspoon capers
- 2 drops hot pepper sauce, or to taste
- 1 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons water, as needed
Why You'll Love Making This
This dressing is creamy, tangy, and packed with bold flavors. It adds a fresh and zesty twist to your salad, making every bite exciting. Plus, it’s easy to make with simple ingredients you probably already have.
Cooking Secrets
- Use fresh garlic for the best flavor and avoid pre-minced options.
- Whisk the dressing well to combine the ingredients into a smooth, creamy texture.
- Adjust the anchovy paste amount based on your preference for saltiness and umami.
- Whisk the dressing well to combine the ingredients into a smooth, creamy texture.
- Adjust the anchovy paste amount based on your preference for saltiness and umami.
Directions
Tos the anchovy fillets, garlic, lime juice, mayonnaise, Worcestershire sauce, Dijon mustard, black pepper, chipotle pepper, capers, and hot sauce into a blender. Blend everything until it’s nice and smooth. While the blender is running, slowly pour in the oil so it blends in and creates a creamy texture. Once the oil is fully mixed in, do the same with the vinegar. If the dressing feels too thick, just add a little water to thin it out until it reaches your preferred consistency. Give it one last quick blend to combine everything, and you’re good to go!
How To Plate This Dish
Drizzle this dressing over crisp romaine lettuce with crunchy croutons and shaved Parmesan cheese. It also works well with grilled chicken or shrimp for a hearty twist. Try it as a dip for fresh veggies or breadsticks too.
Proper Storage Tips
Store the dressing in an airtight container in the refrigerator. It will keep fresh for up to one week. Give it a good stir before using, as ingredients may separate over time.
Frequently Asked Questions
Can I use anchovy paste instead of anchovy fillets?
Yes, you can substitute anchovy paste for fillets; use about 1 to 1.5 teaspoons to match the flavor.
How long does this dressing keep in the fridge?
It stays fresh for up to one week when stored in an airtight container.
Can I make this dressing without a blender?
You can finely mince the ingredients and whisk them together, but a blender ensures a smoother texture.
Is the dressing spicy?
It has a mild to moderate heat from chipotle and hot sauce, which can be adjusted to taste.
Can I use a different oil instead of olive oil?
Yes, light-flavored oils like avocado or grapeseed oil work well as substitutes.
What can I use this dressing on besides salad?
It’s great as a dip for veggies, a sauce for grilled meats, or a spread on sandwiches.
How can I make the dressing less tangy?
Reduce the amount of red wine vinegar or lime juice to suit your taste.
Do I need to peel the garlic before blending?
Yes, peel the garlic cloves for the best flavor and smoother dressing.
