Anchovy Vinaigrette

1. 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.

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Nutrient	Quantity
Total fats	108 g
Energy	954.72 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8219 g
Calcium, Ca	1.08 mg
Fatty acids, total saturated 22:0	0.1393 g
Tocopherol, beta	0.1188 mg
Fatty acids, total saturated 20:1	0.3359 g
Sodium, Na	2.16 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3554 g
Total lipid (fat)	108 g
Fatty acids, total saturated 16:0	12.1932 g
Choline, total	0.324 mg
Fatty acids, total saturated 18:0	2.1092 g
Fatty acids, total saturated 18:1 undifferentiated	76.9705 g
Betaine	0.108 mg
Iron, Fe	0.6048 mg
Tocopherol, gamma	0.8964 mg
Fatty acids, total saturated 18:2 undifferentiated	10.543 g
Fatty acids, total polyunsaturated	11.3648 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Phytosterols	238.68 mg
Fatty acids, total saturated 20:0	0.4471 g
Vitamin K (phylloquinone)	65.016 g
Fatty acids, total saturated	14.9126 g
Fatty acids, total monounsaturated	78.7979 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin E (alpha-tocopherol)	15.498 mg
Potassium, K	1.08 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.5 cup	954.72	0	108
black pepper	0	0	0	0
Garlic Clove	1	0	0	0
white wine vinegar	2 teaspoons	0	0	0
anchovy	4	0	0	0