Anchoïade

Alex Mackays salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif
By Alex Mackay
Anchoïade
  • Rating:
  • Serves: Makes about 300g
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

  • 40 tinned anchovies, in oil (see cooks note below)
  • 1 large clove garlic, peeled
  • 75 ml olive oil
  • 2 large sprigs savory or thyme, leaves picked from the stalks

To serve

  • raw vegetable crudités, such as baby artichokes, fennel and tomatoes
  • toasted baguettes, slices

Tips and Suggestions

Alex uses anchovies preserved in oil rather than in salt, as is traditional. However, if youre eating anchovies on their own, hed recommend the salted variety, quickly rinsed and served with lemon.

Anchoïade can be stored in the fridge, covered with more oil, for up to 1 month.

Method

1 Blend all of the ingredients together to the texture that you prefer, either chunky or fine.

2 Serve with raw vegetable crudités and toasted baguette slices.

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