Go-To Vinaigrette

Go-To Vinaigrette


Anchovy Citrus Vinaigrette

Makes: 2 Cups
Prep Time: 15 minutes

May 2, 2017  •  By Seamus Mullen

This is one of my favorite go-to vinaigrettes, so I usually make a lot and store it for use later when I need a quick meal.

I love using cilantro and anchovies in everything but they can be divisive foods. However, the anchovy in this vinaigrette is almost imperceptible. I love using a mortar and pestle to smash the anchovies, as pounding them excretes the oil and releases their flavor. 

TIP: Always wash citrus before zesting.


  • 2 anchovy fillets with 1 ½ teaspoons oil from container

  • 4 strips lemon zest (removed with a vegetable peeler)

  • 1 small garlic clove, peeled

  • Pinch espelette pepper or chile flakes

  • 1/4 cup plus 1 teaspoon white wine vinegar

  • 1 tablespoon chopped fresh dill or cilantro

  • ½ cup plus 1 tablespoon extra-virgin olive oil

  • 1 teaspoon whole grain Dijon mustard

  • Kosher salt and freshly ground black pepper


  1. Combine the anchovies with their oil, lemon zest, garlic, espelette pepper, and 1 teaspoon vinegar in a mortar. Gently smash with the pestle until the garlic cracks. Once it does, pound the mixture until the garlic and anchovies are pasty and the zest is finely broken.
  2. Add the dill and 1 tablespoon oil and smash with the pestle until the mixture is like a paste. Scrape into a jar and add the mustard and remaining oil and vinegar. Cover tightly and shake well. Add salt and pepper to taste and shake again.