Provençale Anchovy Sauce (Anchoïade)
One of my favorite Provençale dipping sauces is called Anchoïade. It is an anchovy sauce that marries perfectly with raw and lightly cooked vegetables, smeared on tartines and served with a classic lentil salad, or drizzled over roasted red peppers stuffed with creamy goat cheese and basil. It is made with a limited set of ingredients so make sure all of them are high quality.
Watch My Video Recipe for Anchoiade
Anchoiade
Prep Time 5 minutes
Servings 4
2 large egg yolks
1 clove of garlic chopped
8 to 10 anchovy fillets
squeeze fresh lemon juice
1/2 cup olive oil
Combine the eggs, garlic, anchovy, and lemon juice in the bowl of a food processor and puree until smooth, about 1 minute. With the motor running slowly pour in the olive oil. The sauce will thicken up like mayonnaise. Keep refrigerated until you use it.
