Anchoïade

Method

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1. Put the anchovies, garlic and olive oil in a small pan over the lowest possible heat.

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2. Warm them gently for 8 to 10 minutes, stirring and pressing the anchovies with a wooden spoon.

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3. They will gradually dissolve into the oil. Do not let the oil sizzle or the garlic take any colour.

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4. Once no pieces of anchovy remain, take the pan off the heat.

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5. Whisk in the vinegar, mustard and pepper. It will thicken slightly.

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6. Taste — it should not need salt.

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7. Pour into a warm bowl and serve immediately, surrounded by raw vegetables and bread.

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Chef’s Tips

• The lowest heat you have. Coloured garlic ruins it.
• Melt the anchovies rather than blending them.
• Serve warm — it dulls as it sets.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Raw vegetables
• Baguette
• A glass of rosé

Storage & Reheating

Refrigerated for a week. Rewarm very gently; it separates if boiled.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.