Anchoiade camarguaise

A refreshing dip

Preparation time: 15 minutes

Ingredients for 6 to 8 people

- 200g of anchovy filets in brine or olive oil (if using whole anchovies be sure to remove all the bones) 

- 1 tbsp red wine vinegar 

- 1 cup olive oil

- 1 or 2 garlic cloves 

- 50g of bread, soaked  

- pepper, herbs of Provence



In a blender, grind the cut-up anchovies (rinsed if in brine, drained if in oil) with the chopped garlic, vinegar and bread to make a paste. 

Add the olive oil a little at a time, mixing after every addition. The anchoïade should be smooth and thicken like a mayonnaise, absorbing all the oil. 

The result should have the consistency of  mayonnaise.

Anchoiade can be served on bread or toast or with crudités: carrots, cauliflower, celery, cherry tomatoes, slice zucchini, fennel. It also goes well with hard-boiled eggs.  

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