← Nouns Cooking · French

Ingredients

• 100 g anchovy fillets in oil, drained
• 2 cloves Garlic
• 1 tsp red wine vinegar
• 120 ml extra virgin olive oil
• Black pepper
• 1 tbsp Parsley, chopped (optional)
• raw vegetables to dip (carrots, celery, peppers, radishes, fennel)

Method

1. Put the anchovies and garlic in a mortar (or small food processor) and pound or pulse to a rough paste.
2. Add the vinegar, then work in the oil a little at a time until you have a thick, creamy sauce. Season with pepper; it will not need salt.
3. Stir in the parsley if using and serve with crisp raw vegetables and slices of toasted baguette.

Tips

• Spread it on toast and grill it briefly for warm anchovy toasts.
• Keeps for 3–4 days in a jar in the fridge with a film of oil on top.
• Serve with vegetables or gluten-free toast to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

196 Flavors Serious Eats