Anchoïade

L’anchoïade

Preparation info

  • Difficulty

    Easy

  • For

    fifteen

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

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Moderately expensive

Ingredients

  • 300 g (10½ oz) tinned anchovy fillets in olive oil
  • 1 litre ( pints) finest first-pressing (virgin) olive oil
  • 6 cloves of garlic, chopped
  • 2 teaspoons thyme
  • 3 tablespoons chopped basil
  • 3 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1 teaspoon ground pepper

Method

  1. 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.)
  2. With a mouli-légumes: Warm (they should only be warm not hot) the anchovies with 3 tablespoons 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.

Recommended wines

  • young and fresh – red, white or rosé from Provence