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.