Preparation info
  • Serve


    • Difficulty


    • Ready in

      15 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


  • 200 g/7 oz salted anchovy fillets
  • 2 garlic cloves


Rinse the anchovy fillets well under cold running water, then pat dry using a clean tea towel.

Put the anchovy fillets, garlic and vinegar in a mortar or small food processor and season with pepper. Work everything together with the pestle or by processing until the mixture forms a paste. Slowly add the oil while continuing to mix. You should end up with a smooth, silky texture.