📝 About This Recipe
A rustic masterpiece from the heart of Southern France, this Anchoïade is a bold, umami-rich spread that captures the essence of the Mediterranean coastline. Combining the salt-cured depth of high-quality anchovies with pungent garlic, bright lemon, and fruity olive oil, it is the ultimate expression of Provençal hospitality. Whether served warm or cold, this robust dip transforms simple garden vegetables into a sophisticated feast.
🥗 Ingredients
The Anchovy Base
- 200 grams Anchovy fillets (salt-cured or oil-packed, rinsed and patted dry)
- 4-5 pieces Garlic cloves (peeled and germ removed)
- 2 tablespoons Red wine vinegar (high quality for acidity)
Emulsion & Flavor
- 1/2 cup Extra virgin olive oil (fruity, cold-pressed variety)
- 1 teaspoon Dijon mustard (adds a subtle tang and helps emulsion)
- 1 tablespoon Fresh lemon juice (to brighten the heavy oils)
- 1/2 teaspoon Freshly ground black pepper (to taste)
- 1 teaspoon Fresh thyme leaves (finely chopped)
Traditional Accompaniments (Le Grand Aïoli Style)
- 1 loaf Baguette (sliced and lightly toasted)
- 1 bunch Radishes (washed, with some green tops left on)
- 3-4 pieces Carrots (peeled and cut into batons)
- 3 pieces Celery stalks (cut into sticks)
- 3 pieces Hard-boiled eggs (halved)
- 1 cup Cherry tomatoes (sweet and ripe)
👨🍳 Instructions
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1
If using salt-cured anchovies, soak them in cold water or milk for 10 minutes to remove excess salt, then rinse and pat thoroughly dry with paper towels.
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2
Peel the garlic cloves and slice them in half lengthwise to remove the green 'germ' in the center, which can be overly bitter.
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3
In a large mortar and pestle (the traditional method), pound the garlic cloves with a pinch of coarse salt until they form a smooth 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 into a thick, dark paste.
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5
Whisk in the Dijon mustard and the red wine vinegar, stirring vigorously to combine with the anchovy-garlic base.
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6
Begin adding the extra virgin olive oil in a very slow, steady stream—almost drop by drop at first—while whisking or stirring constantly to create a thick emulsion.
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7
Once all the oil is incorporated, stir in the fresh lemon juice and the chopped thyme leaves.
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8
Season with black pepper. Note: You likely will not need extra salt due to the saltiness of the anchovies.
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9
For a 'Warm Anchoïade' (highly recommended), transfer the mixture to a small saucepan and heat gently over low heat for 3-5 minutes. Do not let it boil; you just want to mellow the garlic and warm the oils.
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10
While the spread is warming, lightly toast your baguette slices until they are golden but still slightly chewy in the center.
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11
Arrange your raw vegetables (crudités), eggs, and bread on a large wooden platter around the bowl of Anchoïade.
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12
Serve immediately while the spread is warm, or at room temperature if preferred.
💡 Chef's Tips
Always use the highest quality anchovies you can find; those packed in glass jars usually offer better texture and flavor than those in flat tins. If you don't have a mortar and pestle, a small food processor works, but pulse carefully to avoid turning it into a flavorless liquid puree. Removing the garlic germ is essential for a smooth, digestible flavor that doesn't 'repeat' on you later. If the sauce breaks (separates), whisk in a teaspoon of warm water to help bring the emulsion back together. For a creamier version, some modern chefs add a tablespoon of crème fraîche at the very end.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Provençal Rosé or a crisp Vermentino to cut through the richness. Serve as part of a 'Grand Aïoli' feast with steamed potatoes and blanched green beans. Spread leftovers on a piece of grilled lamb or use as a base for a Mediterranean-style steak sandwich. Use it as a robust dressing for roasted peppers or grilled eggplant. Serve alongside a bowl of salty niçoise olives and toasted almonds for the ultimate French apéritif.