Anchoïade with crudites


  • 50ml/2fl oz extra virgin olive oil
  • 4 cloves garlic, roughly chopped
  • 2 shallots, roughly chopped
  • 110ml/4fl oz white wine
  • 60g/2½oz white anchovy fillets, roughly chopped
  • 1 free-range egg yolk
  • 110ml/4fl oz double cream
  • freshly ground black pepper
To serve
  • selection of washed raw vegetables: celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of peppers, cherry tomatoes on sticks, etc.

Preparation method

  1. Heat a frying pan until hot, then add the olive oil, garlic and shallots. Cook for 1-2 minutes, to soften but not brown.

  2. Add the anchovies and the wine and cook for a further 1-2 minutes, until the wine has reduced by half and the anchovies start to break down.

  3. Transfer the anchovy mixture to a food processor, add the egg yolk and cream and blend to a paste.

  4. Season with black pepper (the anchovies should make the dish salty enough) and pour into a serving bowl.

  5. Serve immediately with a selection of washed raw vegetables for dipping.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

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