Name: Anchoïade (L’anchoïade)
Prep time: 15 min
Total time: 15 min
Yield: For fifteen people (Anchoïade keeps well in an airtight jar so you can make enough for several meals)
Cuisine: French
Ingredients: 1 teaspoon ground pepper; 2 teaspoons thyme; 3 tablespoons chopped basil; 3 tablespoons Dijon mustard; 300 g (10½ oz) tinned anchovy fillets in olive oil; 6 cloves of garlic, chopped; 3 tablespoons red wine vinegar; 1 litre (1¾ pints) finest first-pressing (virgin) olive oil

Preparation info

For
fifteen
people (Anchoïade keeps well in an airtight jar so you can make enough for several meals)

Difficulty
Easy
Ready in
15 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

300 g (10½ oz) tinned anchovy fillets in olive oil
1 litre (<

Method

With a liquidiser or food-processor: Put all the ingredients listed above into the container and run the machine until you have a smooth purée. (For most domestic liquidisers and mixers these quantities will have to be processed in two batches.)
With a mouli-légumes: Warm (they should only be warm not hot) the anchovies with