Anchoiade Recipe
Total time: 15 to 30 minutes
Preparation time: 20 minutes
Cooking time: None
Difficulty: Easy
Chef's Note
Anchoïade is a sauce typical of the south of France. As its name indicates, it is made with anchovy fillets, and emulsified like a mayonnaise. It is a perfect accompaniment for a plate of crudités (raw vegetables) and hard-boiled eggs.

The sauce differs from region to region, even from family to family. Some cooks add a little lemon juice, or perhaps some parsley or basil. Do not, however, add salt, since the anchovies are already salty.

There are numerous variations. Alain Llorca, of the Negresco, make a green olive anchoïade into which he mixes a little crustless bread soaked in cream to make a smoother and milder sauce.

- 10 Anchovy fillets in oil
- A little vinegar
- 2 Egg yolks
  1. Remove the bones from the anchovy fillets;
  2. with a mortar and pestle mash the garlic and anchovies together as finely as possible;
  3. add the egg yolks;
  4. emulsify the sauce with a pestle or whisk (less traditional though easier) as you slowly drizzle in the olive oil as you would for mayonnaise.
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