I agree that anchovy is the secret, but I don’t use nearly this much for two salads, for me and my wife. I use half a jar of filets, which I more or less mince/mash. Do you leave big chunks in the dressing from the chopped filets? If so, I would guess that they are maybe a quarter the size of a caper, do you go bigger?

Do you make a lot of dressing and save it? We make it fresh every time, which also makes the batch size smaller.

- proportions? - substrate? - preparation? (i.e., blender or bowl, etc.) - timing?

and what kind of hot sauce?