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 3tablespoons olive oil in a shallow pan, dissolving the fillets with a wooden spoon. Then place the mouli-légumes over a large bowl and, adding a little olive oil from time to time to ease the process, sieve the anchovies, together with the chopped garlic, chopped basil and thyme, through the fine blade. Scrape off and add to the rest any purée which may be clinging to the blade when you have finished. Add the mustard, vinegar, pepper and the remaining olive oil to the bowl and work well with a whisk to obtain a smooth purée. Serve in the same bowl.
young and fresh – red, white or rosé from Provence