Photo by Peden & Munk
Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.
Recipe information
Yield
Makes about 3/4 cup
Ingredients
4
oil-packed anchovy fillets
1
/4 cup raw cashews
3
tablespoons fresh lemon juice
1
tablespoon Dijon mustard
2
teaspoons Worcestershire sauce
1
teaspoon garlic powder
1
/2 cup olive oil
Kosher salt
Need to make a substitution?
Preparation
Step 1
Blend anchovies, cashews, lemon juice, mustard, Worcestershire sauce, and garlic powder in a blender on low speed until cashews are broken up. Increase speed to high and blend until nuts are very finely ground. With motor running, gradually add oil and 2 Tbsp. water; blend, adding more water if too thick, until smooth. Season with salt.
Do Ahead
Step 2
Dressing can be made 5 days ahead. Cover and chill.