How to make Anchoïade

Why cooks start here

Anchoïade belongs to the everyday cooking of Mediterranean France, where its aroma calls everyone to the table. This home version keeps the flavors direct and generous, the way a family cook serves it.

Anchoïade is a staple in the sun-drenched kitchens of Mediterranean France, where its potent, salty aroma signals the start of a meal. Traditionally, it's a dish that gathers everyone around the table, its presence felt as much by its scent as by its taste. This version stays true to the home-style preparation, favoring the simplicity and purity of its ingredients. Expect a bold, briny flavor from the anchovies, balanced by the sharpness of garlic and the mellow touch of olive oil. The red wine vinegar cuts through with a subtle acidity, giving the dish a refreshing lift. Serve it with crusty bread or fresh vegetables, letting its rustic charm speak for itself.