Darina Allen

Anchoïade

Preparation info
  • Makes Approx.

    450

    ml
    • Difficulty

      Easy

Appears in
The New Ballymaloe Bread Book
The New Ballymaloe Bread Book

By Darina Allen

Published 2023

  • About

A traditional Provençal anchovy sauce made with the addition of mustard, fresh herbs and extra virgin olive oil. It makes a delicious, addictive spread to serve with crudités or just slathered on toast, fougasse or warm pitta.

Ingredients

  • 110 g best-quality tinned anchovy fillets (weight out of the tin; see the note)
  • 2 garlic cloves, chopped

Method

Whizz all the ingredients except the oil in a food processor. With the motor running, add the oil gradually, blending until smooth. Taste, adding a little more oil if necessary. Store in a covered jar in the fridge for a month or more.