Anchoïade

Name: Anchoïade (Anchovy and Garlic Spread)
Cuisine: France
Ingredients: 2 garlic cloves, peeled; 2 egg yolks; 6 slices good white bread or 12 slices “French” bread; 24 anchovy fillets; 6 slices good white bread; 1 tablespoon red wine vinegar or lemon juice; 2 garlic cloves, crushed; 20 anchovy fillets; 6 slices good white bread or 12 slices “French” bread; 4 tablespoons olive oil; freshly ground black pepper; 1 tablespoon red wine vinegar or lemon juice

Anchovy and Garlic Spread

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Here are two recipes for anchoïade, a spicy anchovy and garlic spread to be served on dry toast. The first is a powerful, concentrated version served hot; the second is creamy and served cold.

If possible, use the kind of anchovies packed in rough salt.

Ingredients

Anchoïade I

20 anchovy fillets
2 garlic cloves, crushed
1 tablespoon red wine vinegar

Europe
France
Starter
Pescatarian

Method

Mash the anchovies in a mortar (or use a blender or food processor for this). Add the garlic, vinegar, and pepper, and dribble the oil in very slowly so the sauce does not separate. Sprinkle the slices of bread with olive oil, place on a cookie sheet and toast under the broiler for 2 to 3 minutes, or until slightly crisp. Turn them over, spread them with the anchovy paste and return to the broi