Uncle Mark’s Anchovy Vinaigrette Umami-Bomb Sauce of the Gods
April 30, 2018
My buddy Mark Harrison never recommends recipes for me. However, he’s become obsessed with this recipe to the point of really pressing it on me because he knows how much I love strong flavors, olive oil, garlic, and even anchovies! So, in order to make healthy giant salads more appealing to this carnivore, he suggests that I liberally pour this recipe over just about anything and everything—especially if I plan to spend the day and night alone (there’s a lot of garlic in this umami-bomb sauce of the gods
- 1 can (2 oz.) of anchovy fillets in oil
- 1 cup of raw garlic cloves, peeled
- 1 cup canola oil, or enough to cover the garlic in a saucepan
- Extra virgin olive oil
- 1 lemon
- Add all the garlic cloves into a saucepan and cover with enough canola oil to submerge the garlic. Turn the stove on low heat; you want a very gentle simmer. Check on the garlic often, you don’t want to burn it. After 90 minutes or so, the garlic should be pale and golden, soft enough for a fork to poke through without resistance. Taste it: It should be sweet, not bitter.
- Dump a tin of anchovies and its oil into a food processor. Then add all the softened garlic cloves and process until smooth. Keep the paste moving in the processor, slowly drizzle in the garlic oil, about half a cup, and then a few swigs of olive oil. You’ll want to achieve a thick emulsion that resembles spackle in consistency, and this may require more (or less) oil depending on the anchovies and garlic. Once you have a very thick mixture, squeeze in lemon juice and pulse until the mixture thins to salad dressing viscosity.
- Taste and adjust with lemon and salt.