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Anchoïade

Alex Mackay from Market Kitchen
Alex Mackay’s salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif

Anchoïade

Method

1 Blend all of the ingredients together to the texture that you prefer, either chunky or fine.

2 Serve with raw vegetable crudités and toasted baguette slices.

Cook’s notes:
Alex uses anchovies preserved in oil rather than in salt, as is traditional. However, if you’re eating anchovies on their own, he’d recommend the salted variety, quickly rinsed and served with lemon.

Anchoïade can be stored in the fridge, covered with more oil, for up to 1 month.

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Serves: Makes about 300g

Prep: 5 min

Ingredients
40 anchovy fillets in oil, (see cook’s note below)
1 large garlic clove, peeled
75ml Olive oil
2 large sprigs savory or Thyme, leaves picked from the stalks