Poivrons Aux Anchois Sweet Peppers Wanchovy Vinaigrette Recipes

Steps:

• With food processor running, drop garlic and parsley down feed tube and let process until garlic is minced.
• Turn off machine and remove cover, add all remaining ingredients except salt and pepper, replace cover and process for several seconds until well blended.
• Taste and add more honey if you wish, and salt and pepper to taste.
• Keep bottled in the fridge and shake well before using.
• Makes enough to dress about 2 salads; also makes a great marinade for chicken breasts.

Steps:

• In a blender, purée the anchovies, vinegar, and garlic together on high speed until smooth. Reduce the blender speed to medium and slowly pour in the olive oil, blending until the vinaigrette is emulsified and thick. Season with the pepper.

Steps:

• Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.
• Add shallot, and turn machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)