Cooking time: None
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.
- Remove the bones from the anchovy fillets;
- with a mortar and pestle mash the garlic and anchovies together as finely as possible;
- add the egg yolks;
- 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.
Hints & Tips