Anchoïade dip
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
Ingredients
- : 60g/2½oz anchovy fillets, roughly chopped
- garlic: 4 cloves garlic, roughly chopped
- shallots: 2 shallots, roughly chopped
- red wine vinegar: 1 tbsp red wine vinegar
- parsley: handful parsley, finely chopped
- olive oil: 150ml/5fl oz extra virgin olive oil
- black pepper: freshly ground black pepper
Method
To make the anchoiade, put all the ingredients except the olive oil and black pepper in a processor, and switch on. Pour the oil into the blender in a steady stream, until it forms a thick sauce.
Pour into a pan and heat through. Season with freshly ground black pepper and serve immediately.
