Brandade Dressing

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.


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


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 minutes. Add the diced tomatoes, season with salt and pepper and remove from the heat. The sauce is now ready.