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Anchoïade
Anchovy dip
Anchoïade: Provençal anchovy, garlic and olive oil dip with raw vegetables
Anchoïade is the anchovy dip of Provence, pounded with garlic and olive oil and served at the apéro or as a summer starter with a big basket of raw vegetables, celery, fennel, radishes, peppers and cauliflower, for everyone to dip; in Marseille and Nice it is also spread on toast. It uses salted (cured) anchovies, which are not cooked: cured fish is not for pregnant women, young children or anyone with a weakened immune system; for a safer version, warm the finished anchoïade gently in a small pan for 3–4 minutes until steaming hot before serving. The common mistake is adding the oil too fast, so it splits. Chef's tip: soak the salted anchovies in milk or water for 10 minutes to soften their saltiness.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 3 ½ oz anchovy fillets in salt or oildrained
- 1 tsp red wine vinegar
- ½ cup olive oil
- 1 ¾ lb raw vegetables to dip (celery, fennel, radishes, peppers, cauliflower)cut in sticks
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What you'll need
Spices & pantry
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Method
0/4 doneStep 1: If using salted 3 ½ oz anchovy fillets in salt or oil, rinse, soak in cold water for 10 minutes, then pat dry and remove any bones.
10 minStep 2: Pound the 2 garlic cloves to a paste in a mortar, add the anchovies and pound to a purée (or use a small blender). Add the 1 tsp red wine vinegar.
5 minStep 3: Add the ½ cup olive oil a few drops at a time, then in a thin stream, pounding or blending until thick and creamy. Season with black pepper; it needs no salt.
5 minStep 4: Serve with the 1 ¾ lb raw vegetables to dip (celery, fennel, radishes, peppers, cauliflower) for dipping. Keep in the fridge for up to 3 days.
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 5 g
- Carbs
- 4 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does anchoïade take?
- About 15 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of red wine vinegar?
- Sherry vinegar or white wine vinegar, same amount.
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