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Anchoïade
- Prep time:
- 5 mins
- Cook time:
- Serves:
- Makes about 300g
Alex Mackay’s salty and creamy anchovy and garlic puree is the traditional Provençal accompaniment to an aperitif
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Tips and suggestions
- Cooks Tips...
- 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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Ingredients
- 40 tinned anchovies, in oil (see cook’s note below)
- 1 large clove Garlic, peeled
- 75ml Olive oil
- 2 large sprigs savory or Thyme, leaves picked from the stalks
To serve
- raw vegetable crudités, such as baby artichokes, fennel and Tomatoes
- toasted baguettes, slices
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.
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