Anchoïade (Provencal Anchovy Sauce)
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
- Combine the eggs, garlic, anchovy, and lemon juice in the bowl of a food processor and puree until smooth, about 1 minute. With the motor running slowly pour in the olive oil. The sauce will thicken up like mayonnaise. Keep refrigerated until you use it.
Michel Guerard’s Lentil Salad with Anchovy Croutons
One of the great benefits of the last year has been to rediscover cookbooks I had forgotten about. Lately, I have been diving deep into Michel Guerard’s classic Cuisine Gourmande. Two dishes I have made lately have been his Pot au Feu that he made famous in his 1960s Parisian restaurant also called ‘Pot au Feu’. The second dish is this incredibly simple and delicious Lentil Salad with Anchoïade Croutons.
Lentil Salad with Anchovy Croutons
PREP: 10 minutes | COOK: 2 hours| SERVES: 4
- 1 cup of dried lentils
- 6 cups of cold water
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 onion diced
- 1 carrot diced
- 1 clove of garlic diced
- 1 bouquet garni (a parsley sprig, thyme sprig, and bay leaf tied together with string)
- 1 shallot diced
- 1 tablespoon capers chopped
- 2 tablespoons vinegar
- 4 tablespoons olive oil
- 8 slices of French bread toasted
- 1 recipe anchoiade
- Rinse the lentils in a colander in your sink then put them into a small saucepot covered with water, salt, and pepper. Bring to a boil and remove any scum that rises to the top. Add the onion, carrots, garlic, and bouquet garni and cook at a low simmer until the lentils are soft but still hold their shape, about 30 minutes. Drain and discard the bouquet garni. Chill the lentils are room temperature or cold.
- In a salad bowl combine the lentils, shallot, capers, vinegar, and oil. Adjust seasoning with salt and pepper. Smear the anchoiade on the croutons and serve.
Roasted Red Peppers
A really simple dish that has all the classic flavors of Provence hidden in the layers. Roasted red peppers stuffed with creamy goat cheese and basil and topped with an anchoïade sauce. This makes a great meal served with nothing more than a big green salad and a glass of rose wine.
Roasted Peppers stuffed with Goat Cheese and Basil Anchoiade
PREP: 5 minutes | COOK: 10 minutes | SERVES: 4
- 2 fire-roasted peppers (use fresh or buy jarred ones)
- 6 ounces fresh goat cheese
- 10 basil leaves chopped
- 1 tablespoon olive oil
- anchoiade recipe
- Make a slit in the roasted peppers, and remove as many seeds as you can without fully opening the pepper. In a small bowl, mix the goat cheese, basil, a drizzle of olive oil, salt, and pepper together well. Divide the goat cheese equally into 4 portions and stuff it into the peppers.
- Oli an oven-proof gratin dish and put peppers in. Roast at 400 degrees till hot and bubbly, about 10 minutes, or until the cheese is warm and soft. Spoon sauce over and serve immediately.