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Salted Anchovies & Capers

Jean_1731

Good evening, I recently purchased salted Anchovies & Capers. I have only used the ones packed in oil/brine in the past. Could you explain the difference, and how best to use them?

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Matthew_Snyder_68770

Soak them in water (some people use milk, especially for the anchovies) really, really well. The flavor of salted is far superior, imo, and is always the preferred route. When you buy oil packed, what you're really getting is anchovy or caper flavored oil.

I like adding one sardine to a batch of ragu, adds a nice depth of flavor that you can't quite identify. My wife doesn't really like capers, so I rarely get to use them.

Jean_1731

Sounds great, thanks.

tshewman

As @Mathew Synder mentioned, some soak the anchovies in milk (I would be one of them-blanching garlic in milk is also a favorite). The milk will mellow the flavor. I have yet to have one person not like it that way in dressings, BUT some prefer the stronger anchovy taste so I would advise against it if you like the flavor stronger. A cesar dressing is among my favorites to use them in. Who I'm serving dictates if anchovies are blanched.18g shallots (small dice)

20g garlic

66g white balsamic vinegar

30g dijon mustard

7g lemon juice

7g chopped anchovies (about 2 boneless filets)

20g egg yolk

238g olive oil

238g extra virgin olive oil

Whole milk and water as needed

1. Put anchovies (whole filets) in a small bowl and cover with milk

and soak for at least 30 minutes. Chop.

2. Meanwhile, blanch garlic in milk and water - put whole garlic in a

small saucepan, cover with milk and add 15g (tbspn) water. Over

medium heat slowly bring to a simmer. Once simmering, strain, rinse

garlic under cold water until clean. Wash saucepan and repeat process

4 times. Chop garlic.

3. Combine shallots, garlic, vinegar, mustard, lemon juice and

anchovies in a blender. Blend until smooth. Pour contents into bowl

(or mixer bowl if using a mixer).

4. Add egg yolk to contents.

5. Using a mixer or hand blender, slowly pour oil into bowl while

constantly mixing to form an emulsion (similar to making mayonnaise).

6. Pour into a container and refrigerate. Will thicken over an hour or two.