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Recipe · Provence
Anchoïade provençale aux herbes
Provençal anchovy dip with basil
⏱ 10 minServes 6Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)anchovy fillets in olive oil
5 clovesgarlic, crushed
150 ml (⅔ cup)extra-virgin olive oil
2 tbspred wine vinegar
1bunch of fresh basil
1 tspfreshly ground pepper
1baguettefor serving
- 200 g (7 oz) anchovy fillets in olive oil
- 5 cloves garlic, crushed
- 150 ml (⅔ cup) extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 bunch of fresh basil
- 1 tsp freshly ground pepper
- 1 baguette for serving
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain the anchovies.
- Pound the anchovies with the crushed garlic in a marble mortar to a smooth paste.
- Gradually stir in the red wine vinegar.
- Drizzle in the extra-virgin olive oil, stirring, until creamy.
- Very finely chop the basil.
- Gently stir it in.
- Add freshly ground pepper, transfer to a jar and serve with toasted baguette slices.
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