Anchoïade or Anchoyade

A sauce based on garlic, anchovies, capers and olive oil, mainly used as a dip for raw vegetables cut into sticks. Also delicious on warm toasts. Always an excellent aperitif!

recette anchoiade 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…

Aïoli - Anchoïade - Bouillabaisse - Caviar d'aubergines - Daube provençale - Fish fumet - Oreillettes - Merveilles - Pieds et paquets - Pipérade with peppers - Pompe à l'huile - Ragoût de pois gourmands - Ratatouille - Rouille - Soupe au Pistou - Fish soup - Tapenade


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Mer, montagne ou campagne : toutes les chambre d'hotes, les meilleurs camping Provence, les gite Ardèche et location Bretagne etc… Un véritable annuaire des plaisirs pour vos vacances france.

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