Anchoïade dip


  • 60g/2½oz anchovy fillets, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2 shallots, roughly chopped
  • 1 tbsp red wine vinegar
  • handful parsley, finely chopped
  • 150ml/5fl oz extra virgin olive oil
  • freshly ground black pepper

Preparation method

  1. To make the anchoiade, 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.

  2. Pour into a pan and heat through. Season with freshly ground black pepper and serve immediately.

Required techniques

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