Anchoïade
HB-12648 · Hand-built original · French
A pungent Provençal anchovy dip blended with garlic, red wine vinegar, and a full cup of olive oil, seasoned with salt and pepper for serving with raw vegetables.
FrenchMakes about 1¼ cupsGluten-freeDairy-freeEgg-free
Main ingredient: filets
Servings:1quantities adjust to match
Ingredients
- 8 plump, salt-cured whole anchovies (or 16 oil-packed filets)
- 2 plump cloves garlic, peeled
- 2 tsp. best quality red wine vinegar
- 1 cup extra virgin olive oil
- Fine sea salt
- Freshly ground black pepper
Method
- For salt-cured anchovies, rinse them, cover with cold water, and soak the fish in the refrigerator for at least 5 hours and up to 24 hours before making the dip.
- Drain the soaked anchovies, pull them into fillets, remove the central bones, and rinse and drain the fillets once more.
- Process the anchovy fillets with the garlic cloves and red wine vinegar in a food processor or blender until blended.
- With the machine running, pour the olive oil in slowly and process the anchoïade again until it comes together as a thick dip.
- Season the anchovy dip with fine sea salt and freshly ground black pepper, stir it once more, and serve the anchoïade.
Nutrition not computed — the ingredients could not be matched to USDA FoodData Central data.