Anchovy spread

Preparation info
  • Makes approx.

    250 ml

    • Difficulty


    • Ready in

      20 min

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Though often used as a spread on toast, anchoïade can be served with boiled potatoes or fish. It can also be stirred into tomato soup or fish soups in place of rouille. It is delicious as a stuffing for hard-boiled eggs or with baked potatoes or cold beef.


  • 50 g (2 oz) can of anchovies in olive oil
  • 2–3 garlic cloves, unpeeled


Drain the anchovies and reserve the oil. Chop the anchovies roughly and place in a mortar or bowl. Crush the garlic with the side of a knife blade, remove the skin and add the garlic to the anchovies. Use a pestle or wooden spoon and crush to a paste. Whisk in the egg yolk and vinegar. Whisk in the reserved anchovy oil as well as the olive oil, drop by drop, until the mixture is thick and well-