Anchoïade

Ingredients

• 6anchovy fillets
• 2 clovesgarlic
• 1/4 cupolive oil
• 1 tbspred wine vinegar

Method

1. Begin by finely chopping 6 anchovy fillets and 2 cloves of garlic. Use a sharp knife to ensure the anchovies are minced into a paste-like consistency, as this will help them blend smoothly into the sauce. The garlic should be finely minced, almost to a paste, to avoid any harsh raw garlic bites in the final dish.
2. Transfer the chopped anchovies and garlic into a mortar and pestle. Pound the mixture together until it forms a coarse paste. This step is crucial as it helps release the oils from the anchovies and the garlic, intensifying the flavor of the base.
3. Once you have a cohesive paste, slowly drizzle in 1/4 cup of olive oil while continuing to mix with the pestle. Add the oil gradually to allow the mixture to emulsify, creating a smooth and creamy texture. The paste should begin to look glossy and integrated, indicating that the oil has been properly incorporated.
4. Add 1 tablespoon of red wine vinegar to the mixture, stirring it in with the pestle. The vinegar introduces a bright acidity that balances the saltiness of the anchovies. Ensure the vinegar is fully mixed in, and the consistency remains smooth and slightly thick.
5. Taste the Anchoïade and adjust the seasoning if necessary. You may add a pinch of salt or a touch more garlic if desired, but be cautious as the anchovies are already quite salty. Let the mixture rest for a few minutes to allow the flavors to meld together.
6. Serve the Anchoïade with slices of crusty bread or fresh vegetables. For a traditional touch, drizzle a small amount of olive oil over the top just before serving. The spread should have a rich, savory aroma that invites everyone to the table.