Provençal Almond and Anchovy Fish Sauce

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

The food of Provence is aromatic, pungent, herbaceous, infused with the warmth of the sun. The classic salade niçoise—cooked tuna, potatoes, tomatoes, green beans, and hard-boiled eggs—is traditionally served with anchovy garlic vinaigrette. Why not try this sauce instead? Not only is it excellent with tuna, hot or cold, it works well with hot fish such as cod, sole, bass, and flounder. It is also an interesting dressing for avocado or for a salad of shrimp or smoked trout with avocado and