It makes a wonderful dip, as a dressing for slaws or tomato salads (or basically any salad), is delicious drizzled over roasted sweet potatoes or squashes or schmeared onto sandwiches instead of mayo. Make a jar and keep it in your fridge. You won’t be sorry.
This recipe was inspired by Eden Grinshpan from her brilliant book Eating Out Loud.
- 3 anchovy fillets
- 1 clove of garlic (I use confit garlic if I have any in the fridge)
- 2 tbsp tahini paste
- Juice 1/2 lemon
- 1 tbsp cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp ice water
- 100ml olive oil
- 2 tbsp whole milk yoghurt (not greek yoghurt)
- 1tsp maple syrup
- a good pinch of salt and a few grinds of pepper
- You can either make this by hand, in a mini chopper or in the small bowl of a food processor.
- If you are making this by hand, finely chop the anchovies and the garlic together (I sometimes grate the raw garlic to avoid any larger chunks in the dressing).
- Place them in a bowl and add the tahini paste, lemon juice, vinegar, mustard and mix together, slowly trickling in the ice water. The mixture will be thick and almost seize and then it will relax. Keep stirring.
- Then slowly add the olive oil. When it is all incorporated, mix in the yoghurt and the maple syrup and season well with salt and pepper.
- At this point, taste and see if the dressing needs any more salt, acid or a touch more sweet. If it is too thick to pour easily, add a splash more ice water. It should be thick cream consistency.
- If you are making this in a food processor or mini chopper, start by mincing the anchovies and garlic. Add the tahini paste, lemon juice, vinegar, mustard and mix together, then add the ice water. Slowly add the olive oil, followed by the yoghurt, maple syrup, salt and pepper. Taste for seasoning. Pour into a jar and if it’s a little on the thicker side, add another drop of ice water or two.
- Keep in a jar in the fridge until you are ready to use it. It will keep happily for about 5 days.
Have you made this dish?
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