Anchoïade – a really gutsy dip from the region of Provence – you’ll see it says optional on a few of the ingredients below – that’s because there are so many versions of this sauce available that you really can pick and choose what you want to include. The red wine vinegar is a bit of a personal thing – people either love it in their dip or they don’t – you might want to try it without to start.
Anyway it’s a very simple and easy dip to make – some people like to include a couple of finely chopped shallots and black olives in there too – its one of those recipes that you can experiment with and make your own!
Small tin of anchovies in olive oil
3 cloves garlic, roughly chopped
1 tbsp red wine vinegar (optional)
handful parsley, finely chopped (optional)
150ml/5fl oz olive oil
freshly ground black pepper
1. To make the anchoïade, put all the ingredients except the olive oil and black pepper in a processor, and switch on. Pour the oil into the blender in a steady stream, until it forms a thick sauce.
– If you want to do it in pestle and mortar you get great texture but it is harder work.
– or you can just chop everything roughly using a chef’s knife, then with the wide side of the knife squash the garlic clove and anchovies together until it’s a consistent soft paste, then mix with the oil and red wine vinegar in a bowl.
Season with freshly ground black pepper and serve immediately with bread, toast or raw vegetables such as celery, carrot sticks, cucumber sticks, radishes, strips of peppers, cherry tomatoes on sticks etc.
You can also serve with salad, hard boiled eggs, small round slices of baguette as a canapé – its a versatile dip and as you see, very easy to make.