Anchoïade (Provencal Anchovy Sauce)

One Sauce to Rule Them All

One of my favorite Provençale sauces is called Anchoïade. It is an anchovy sauce that marries perfectly well with everything from raw vegetables, fish to grilled meats. It is the perfect way to start a Provencale themed meal smeared on tartines and served as an amuse with a glass of rose.

Today I am going to teach how to make an anchoiade and how to make two other dishes; chef Michel Guerard’s Lentil Salad and Roasted Red Peppers stuffed with creamy Goat Cheese.

Anchoiade is an interesting Provencal sauce. French people will revel at its wonderful briny flavors while most Americans recoil in terror at the mere mention of anchovies. I promise you will love this sauce.

Provencale Anchovy Sauce (Anchoiade)

PREP: 5 minutes | SERVES: 4

• 2 large egg yolks
• 1 clove of garlic chopped
• 8 to 10 anchovy fillets
• squeeze fresh lemon juice
• 1/2 cup olive oil

1. Combine the eggs, garlic, anchovy, and lemon juice in the bowl of a food processor and puree until smooth, about 1 minute. With…