Anchovy dressing

From issue #2.
Photography by Photography by Bruce Nicholson.

    INGREDIENTS

    1 egg yolk
    2 tablespoons water
    1 cup canola oil
    1⁄4 cup olive oil
    2 large cloves garlic, crushed
    8 anchovy fillets, roughly chopped
    2 tablespoons sherry vinegar
    2 tablespoons lemon juice

    METHOD

    Put the yolk in a food processor with the 2 tablespoons water. Combine the two oils and with the motor running, drizzle them in, in a thin steady stream. Combine the other ingredients and add. Season. Add more anchovies or lemon juice to taste if required.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    latest issue - on sale now

    Issue #119
    Check out our
    latest issue:

    Issue #119

    Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!