French Recipe for Provencal Anchoiade

July 13, 2016  |  By Peg Kern
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French Recipe for Provencal Anchoiade

Our partner Marc loves Provence and part of what he loves about it are the wonderful seasonal items that make its gastronomy so superb. “Provence is where spring begins in France,” he explains of this southern-most region. And by summer the fresh fruits and vegetables are a veritable bounty to be enjoyed in dish after tasty dish.

Provencal Anchoiade One of Provence’s most signature sauces is “anchoiade,” the wonderfully salty, garlicky paste that can be used as a dip with raw or cooked vegetables, as a dressing for salads, or spread on sandwiches or grilled bread. It is a recipe full of flavor and yet easy to make!

Chef Marc’s Anchoiade

Ingredients

  • whole anchovies, salted or in oil
  • 4 garlic cloves, crushed and chopped fine
  • fresh Herbes de Provence, finely chopped
  • Cup extra-virgin olive oil
  • Aged red-wine vinegar
  • Freshly ground pepper
  • splash of water
  • Optional additions: orange juice, honey, capers


Serves 4
Prep time: 5 minutes
Cook time: 0 minutes
Cook method: Crush/Puree

PreparationProvencal herbs and garlic
Prepare the anchovies: if they are salted (preferable), rinse them well and fillet them, then pat dry and coarsely chop. If they are already filleted, drain and coarsely chop.

Crush the garlic and combine with the anchovies and herbs in a mortar or pulse with a food processor until pureed.

Transfer the mixture to a bowl and stir in the olive oil, a few tablespoons at a time, until well incorporated.

Chef Marc in Provence Stir in the vinegar, season with pepper, and voilà! (You can adjust the density of the dip by adding a bit of water).

Want to learn other Provencal recipes with Chef Marc? Try cooking with him on our Cuisine and Culture of Provence cooking vacation!

By Peg Kern

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By Peg Kern
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