Anchoïade

• 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.