A thick anchovy sauce, Anchoyade hails from Provence, France. It is a very old recipe and can be traced all the way back to the time that Romans were in the region. You can see their influence in the flavors that Anchoyade shares with
garum, an ancient form of fish sauce.
Spread a little on toasted bread for a first course, or use like a condiment to enliven a hard-boiled egg, tomato sauce, slab of meat, or any recipe that calls for a hit of anchovy paste.
Anchoyade is prepared in essentially the same way as
aioli.
Makes 1/2 cup
4
oz flat anchovy fillets2
medium cloves garlic, finely chopped2
tbsp olive oil2
tsp lemon juice (or red wine vinegar)- Freshly ground black pepper
Soak the anchovies for ten minutes in cold water and then pat dry with paper towels. Place them in a large mortar or heavy bowl with the garlic. Pound with a pestle, wooden masher or similar utensil into a very smooth puree.
Starting with just a few drops, drizzle the oil into the mixture, adding a little at a time. Stir constantly. Drizzle more oil, increasing the rate at which you do so, until all the oil is added. This will result in a thick smooth emulsion. Stir in lemon juice and a touch of black pepper.
Serve a small bowl of anchoyade alongside some fresh bread and a smattering of crispy vegetables such as celery, fennel and radishes.