Anchoiade : anchovies cream for "Apéritif à la Française"





INGREDIENTS 
A can of anchovies in salt
3 garlic gloves
1 egg yolk
1 tbsp mustard (Moutarde de Dijon)
Olive oil
Pepper


DIRECTIONS
Rince the anchovies under clear cold water. Drain until dry.
Put olive oil in a saucepan. Add the anchovies, and cook over low heat until the anchovies are melted. Reserve.
Peel 3 garlic gloves, remove the germ, and chop it.
Put garlic, anchovies and a part of olive oil (the one you used for melting the fish) in the bowl of your food processor. Mix until you get the smooth consistency of a purée. If the purée is too thick, add more olive oil. Check seasoning with ground pepper. Never salt it, as the anchovies are already salted !
Prepare a mayonnaise with one egg yolk (at room temperature), and the mustard. Whisk while pouring the oil little by little.


Anchoiade is an authentic Provence speciality that is served for the apéritif, with croutons, or sliced raw vegetables such as cauliflower, carrots, etc. 

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