Recipe for Anchoïade or Anchoyade

100 g of anchovies - 1/2 a tablespoon of capers - 2 cloves of garlic - olive oil - 1 teaspoon of wine vinegar - pepper

Crush the garlic, anchovies and capers in a mortar (you can also use a mixer for the anchovies and capers). Add the vinegar, mix everything together, and then trickle in the olive oil, always stirring carefully, until you obtain a sauce which is supple, without being liquid. Season with pepper.

Serve it with raw vegetables cut into sticks such as, for instance, cucumber, celery, carrots, cauliflower, chicory leaves, courgettes…