Name: Anchoïade Sauce
Prep time: 15 min
Total time: 15 min
Cuisine: Provençal-inspired
Ingredients: 80 g oil-packed anchovy fillets, drained; 1 small garlic clove, peeled; 60 ml extra virgin olive oil; 15 ml lemon juice, plus more to taste; 15 g capers, rinsed and drained; 1 pinch ground black pepper

Ingredients

Batch

80 g oil-packed anchovy fillets, drained
1 small garlic clove, peeled
60 ml extra virgin olive oil
15 ml lemon juice, plus more to taste
15 g capers, rinsed and drained
1 pinch ground black pepper

Instructions

Pound the garlicCrush the garlic in a mortar until it becomes a smooth paste.
Add the anchovies and capersChop the anchovies and capers, add them to the mortar, and pound until finely combined. A small food processor can be used instead.
Work in the oilAdd the olive oil a little at a time, stirring or pulsing between additions until the paste is spreadable.
Balance and serveStir in the lemon juice and pepper. Taste before adding any salt; the anchovies and capers are already salty. Serve with vegetables or toast.

Anchoïade Sauce Recipe

Anchoïade Sauce

Equipment

Ingredients

Instructions

Recipe Notes

Storage

Allergen Notes

Equipment

Ingredients

Instructions

Recipe Notes

Storage

Allergen Notes

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