Name: Brandade Dressing
Yield: Makes about 600 ml (1 pint)
Cuisine: United Kingdom
Ingredients: 25 g (1 oz) anchovy fillets, drained and chopped; 50 g (2 oz) black olives, stoned and chopped; 300 ml (10 fl oz) red wine; 1 garlic clove, crushed; ½ teaspoon chopped fresh rosemary; Salt and freshly ground white pepper; ½ teaspoon chopped fresh parsley; 500 ml (17 fl oz) olive oil; 50 g (2 oz) unsalted butter; ½ teaspoon chopped fresh thyme; 50 g (2 oz) shelled walnuts, chopped; 25 g (1 oz) capers, drained and chopped; 8 tomatoes, skinned, seeded and diced; ½ teaspoon chopped fresh basil; 1 onion, finely chopped; 1 fennel bulb, cooked, and cut into 6 mm (¼ in) dice

Preparation info

Makes about
600

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This may look fairly complex, but in fact is very simple to make. This recipe will make a reasonable amount and will keep very well in the fridge. It’s also absolutely delicious to eat with the Cod Brandade or other salads.

Ingredients

1 onion, finely chopped
½ teaspoon chopped fresh thyme
½ teaspoon c

Method

In a large pan, sweat the chopped onion, herbs and garlic in the butter and 3 tablespoons of olive oil for a few minutes. Add the red wine and boil to reduce until almost dry. Add the remaining olive oil and all the remaining ingredients except the tomatoes, bring to the simmer and simmer for a few

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Brandade Dressing

Ingredients

Method

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