Photograph of the finished Anchoïade

France · Sốt cá cơm tỏi Anchoïade

Anchoïade

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salted anchovies Salted anchovies 8.5 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Olive oil Olive oil 1 ⅛ cups
  • Photograph of Wine vinegar Wine vinegar 3 ¼ tbsp
  • Photograph of Bread Bread 11.3 oz
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Celery Celery 5.6 oz
  • Photograph of Black pepper Black pepper 0.1 oz

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.
Start cooking