📝 About This Recipe
Hailing from the rugged coastlines of Provence, Anchoïade is a rustic, soul-warming dip that captures the very essence of the Mediterranean. This bold emulsion of salt-cured anchovies, pungent garlic, and golden olive oil offers a sophisticated balance of umami and brine. It is the quintessential French hors d'oeuvre, traditionally served with a vibrant palette of crunchy raw vegetables to cut through its rich, savory depth.
🥗 Ingredients
The Anchovy Base
- 200 grams Anchovy fillets (salt-cured or oil-packed, rinsed and patted dry)
- 4 large Garlic cloves (peeled and germ removed for sweetness)
- 2 tablespoons Red wine vinegar (high quality for bright acidity)
- 1/2 cup Extra virgin olive oil (fruity, cold-pressed variety preferred)
- 1/2 teaspoon Black pepper (freshly cracked)
The Emulsion
- 1 teaspoon Dijon mustard (adds a subtle kick and helps emulsify)
- 1 tablespoon Fresh parsley (finely minced, flat-leaf variety)
- 1 teaspoon Lemon juice (freshly squeezed to brighten the finish)
The Crudités (For Serving)
- 1 bunch Radishes (cleaned with tops left on)
- 3-4 pieces Carrots (peeled and cut into batons)
- 3 pieces Celery stalks (sliced into thin sticks)
- 1 small Fennel bulb (thinly sliced into wedges)
- 1 handful Green beans (blanched for 2 minutes and shocked in ice water)
- 1 loaf Country bread (crusty sourdough or baguette, sliced and toasted)
👨🍳 Instructions
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1
If using salt-cured anchovies, soak them in a small bowl of milk or water for 10 minutes to remove excess salinity, then rinse and pat thoroughly dry with paper towels.
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2
Slice the garlic cloves in half lengthwise and remove the green 'germ' from the center to ensure a smooth, sweet garlic flavor without the bitterness.
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3
In a heavy mortar and pestle (the traditional way), pound the garlic cloves with a pinch of coarse salt until they form a smooth, translucent paste.
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4
Add the anchovy fillets to the mortar one by one, pounding and grinding until the fish is completely broken down and integrated with the garlic.
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5
Whisk in the Dijon mustard and the red wine vinegar, stirring until the mixture is uniform and slightly thickened.
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6
Begin adding the extra virgin olive oil in a very slow, steady drizzle—just like making a mayonnaise—while whisking or grinding constantly to create a thick emulsion.
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7
Once all the oil is incorporated and the dip has reached a creamy, spreadable consistency, stir in the freshly cracked black pepper and minced parsley.
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8
Taste the anchoïade; add the lemon juice if you feel the richness of the oil needs more brightness. Note that salt is rarely needed due to the anchovies.
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9
Transfer the dip to a small ceramic ramekin or serving bowl.
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10
Prepare your crudités by washing and slicing the vegetables into elegant, bite-sized pieces.
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11
Toast the slices of country bread until golden brown and slightly charred around the edges.
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12
Serve the anchoïade at room temperature in the center of a large platter, surrounded by the colorful vegetables and warm toast.
💡 Chef's Tips
Always use the highest quality anchovies you can find; those packed in glass jars tend to be firmer and more flavorful. If you don't have a mortar and pestle, a small food processor works, but pulse carefully to avoid turning it into a liquid soup. To make it even richer, some Provençal grandmothers add a single hard-boiled egg yolk to the paste during the pounding stage. Avoid using cheap olive oil as its bitterness will be amplified in this raw preparation; choose a 'fruity' or 'mild' oil. Leftovers can be stored in the fridge for up to a week; simply bring to room temperature and whisk briefly before serving again.
🍽️ Serving Suggestions
Pair with a chilled, crisp Rosé from Provence or a dry, mineral-forward white wine like a Vermentino. Serve alongside a bowl of Niçoise olives and salted almonds for a complete French apéritif experience. Use any leftover dip as a bold sandwich spread for a Pan Bagnat or a steak sandwich. Warm the dip slightly in a small saucepan over low heat if serving on a cold winter evening for a more comforting texture. Accompany with soft-boiled eggs (6-minute eggs) for dipping into the salty, garlic-rich cream.