Classic French Anchoiade Recipe: A Savory Anchovy Dip

Ingredients

  • 1 cup of extra-virgin olive oil
  • 4 ounces of salted anchovy fillets, rinsed and patted dry
  • 2 garlic cloves, peeled
  • 1 tablespoon of red-wine vinegar
  • 1 teaspoon of Dijon mustard
  • Freshly ground black pepper, to taste
  • 1 French baguette, sliced into rounds and toasted
  • Assorted fresh vegetables for dipping, such as bell peppers, cauliflower, and cucumbers

Steps and instructions

  1. Place the rinsed anchovy fillets, peeled garlic cloves, red-wine vinegar, Dijon mustard, and freshly ground black pepper into a food processor or blender.
  2. Pulse the food processor or blender until the ingredients are combined and finely chopped.
  3. With the food processor or blender running, slowly drizzle in the extra-virgin olive oil until the mixture becomes a smooth and emulsified sauce.
  4. Transfer the anchoiade to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
  5. Serve the anchoiade dip with the toasted baguette slices and fresh vegetables.

Tools for making

  • Food processor or blender - Needed to finely chop and combine the ingredients for the anchoiade sauce.
  • Spatula - Used to scrape down the sides of the food processor or blender while making the anchoiade.
  • Serving bowl - Used to present and serve the anchoiade dip.
  • Refrigerator - Required to chill the anchoiade for at least 1 hour before serving.
  • Knife - Used to slice the French baguette into rounds for toasting.
  • Toaster or oven - Used to toast the sliced baguette rounds until they are crispy.
  • Cutting board - Used as a surface for slicing vegetables for dipping.
  • Vegetable platter - Required to serve the assorted fresh vegetables for dipping alongside the anchoiade.

Recipe variations

  • Substitute salted anchovy fillets with marinated anchovy fillets for a different flavor profile.
  • Add a squeeze of lemon juice to the anchoiade for a tangy twist.
  • Include a pinch of cayenne pepper or red pepper flakes to add some heat to the dip.
  • Replace the Dijon mustard with whole grain mustard for a coarser texture and more intense flavor.
  • Experiment with different types of bread for toasting, such as sourdough or whole wheat.
  • Try serving the anchoiade with different types of crudité, like cherry tomatoes, radishes, or sugar snap peas.
  • Add finely chopped fresh herbs like parsley, basil, or chives to enhance the flavor of the dip.
  • For a vegetarian version, omit the anchovies and substitute them with capers or olives for a briny flavor.

Recipe overview

Anchoiade is a savory, classic French dip made predominantly from anchovies. This hearty spread is known for its distinctive, rich flavor that pairs excellently with a variety of fresh vegetables and toasted bread. This recipe is straightforward and easy to prepare, requiring only a blender or food processor and a few simple ingredients. The key to this dish is the quality of the anchovies used, so make sure to use the best you can find. The process involves blending anchovies with garlic, vinegar, and olive oil to create a smooth, emulsified sauce. Once prepared, it's best to let the anchoiade rest for a bit to allow the flavors to fully develop. This dip is a wonderful appetizer or snack, perfect for a casual get-together, or a sophisticated dinner party. Enjoy this piece of French culinary tradition right at your home!

Common questions

  1. Can I use anchovy paste instead of anchovy fillets?
    Yes, you can substitute 2 tablespoons of anchovy paste for the 4 ounces of anchovy fillets called for in the recipe.
  2. Can I use a different type of vinegar?
    If you don't have red-wine vinegar, you can use white wine vinegar or apple cider vinegar as a substitute.
  3. Can I make this dip ahead of time?
    Yes, you can make the anchoiade dip ahead of time. It can be refrigerated for up to 3 days before serving.
  4. What are some other vegetables I can use for dipping?
    Aside from bell peppers, cauliflower, and cucumbers, you can also use cherry tomatoes, celery sticks, carrot sticks, or radishes.
  5. Can I adjust the amount of garlic and mustard?
    If you prefer a milder flavor, you can reduce the amount of garlic cloves or mustard to your taste.

Serving dishes and utensils

  • Food Processor or Blender - Used to easily combine and finely chop the ingredients for the anchoiade sauce.
  • Serving Bowl - A container to hold and present the anchoiade dip.
  • Refrigerator - Used to chill the anchoiade dip and allow the flavors to meld together.
  • Toaster - To toast the baguette slices for serving.
  • Knife - For slicing the French baguette and cutting the fresh vegetables for dipping.
  • Cutting Board - Provides a sturdy surface for cutting and preparing the fresh vegetables.
  • Dipping Bowls - Small bowls for serving the anchoiade dip alongside the toasted baguette and fresh vegetables.
  • Platter or Tray - To arrange and present the toasted baguette slices and fresh vegetables for serving.

Origin stories

Anchoiade hails from the Provence region in the South of France, where anchovies have been a staple ingredient for centuries. This flavorful dip is typically enjoyed during the summer months, often served as an aperitif during long, languid evenings on the terrace. It's usually paired with a chilled glass of rosé, another Provençal classic. To truly appreciate anchoiade, it's important to note that in Provence, it's not just about the food, but the ambiance, the company, and the conversation that surrounds the meal. As one takes a bite of a crisp vegetable dipped in anchoiade, they are not simply enjoying a traditional French dip, they are participating in a Provençal tradition of savoring the simple pleasures of life.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.