Anchoïade

Method

1. 1 Rinse the salted anchovies under cold water and pat them dry. Rinse quickly because the fish will lose its flavor and the base taste will be lost.
2. 2 Grind the fish with garlic in a mortar until it forms a smooth paste with no bones left.
3. 3 Pour olive oil in a thin stream and stir continuously until the sauce thickens like diluted mayonnaise.
4. 4 Add more wine vinegar and pepper, season again but don't add salt because the fish is already salty.
5. 5 Serve with toasted bread, bell peppers, and celery sticks for dipping.