Anchoïade is a Provencal dip (or dressing, depending on where and who makes it) usually served with crudités. It is garlicky, vinegary and pungent with anchovies all mellowed out with good olive oil. I have yet to find anything that it doesn’t improve. Traditional crudités are great, think crunchy radishes and carrots, braised greens such as kale and cavolo nero take well to the big flavours but what I love it with most is grilled lamb.
Perhaps unusual to some, it is a match made in heaven. This a more of a suggestion than a recipe, adjust the quantities to taste but be aware this will be only as good as the ingredients you put in so go for whole NZ garlic cloves, not the peeled vacuum packed stuff, high quality anchovies (I like Ortiz), a nice wine vinegar as opposed to the white distilled stuff and a nice peppery olive oil.
5 peeled garlic cloves
25g of anchovies in oil
200ml of olive oil
50ml red wine vinegar
- Using a mortar and pestle or a food processor first grind the garlic to a paste, then add the anchovies and continue grinding until somewhat smooth, a few lumps is fine.
- Slowly add the oil until you have a loose mayonnaise like consistency and then add the vinegar to taste.
- This may split if the oil is added too quickly and sometimes it just doesn’t want to emulsify, don’t worry it will still be delicious and can be used in exactly the same way.
- Grill some lamb chops, smother them in anchoïade and serve with bright leafy salad.