In Southern France, summer appetizer parties always include a variety of spreads (olive tapenade, tuna rillettes, taramasalata, etc) and one of the quintessentially ” Provençal ” ones is traditional anchoïade, a garlicky anchovy-based dip. It is incredibly tasty and works extremely well with fresh radish, celery, fennel, carrots or simply on little canapes or sliced baguette. And once you make a batch, it can go a long way: I like to toss it into plain pasta with olive oil and parmesan, it’s a great spread for crostini, and if you have hard-boiled eggs, cut them in two, add a dollop of anchoïade on each half and eat immediately, it’s a match made in heaven. Either way, if you are an anchovy-lover, you’ll be happy you made it.
Ingredients
- 200 grams of anchovies
- 2 cloves of garlic
- 1 tsp capers, drained
- 1 tsp red wine vinegar
- 1 tbsp herbes de Provence
- 1/2 cup olive oil
Instructions
- Place anchovies, garlic and capers in a small blender and blitz until it becomes a smooth paste
- Pour the paste into a bowl and mix the other ingredients in, one by one, using either a whisk or fork. Cover and refrigerate.
- Take out of fridge 30 minutes before serving.