Anchoiade
Stolen. Stolen. Stolen. I can’t claim this version of the piquant and punchy dip as my own. It is from one of my much loved cookbooks – The Seahorse – by Mitch Tonks and Mat Prowse. I love it so much I could eat a batch in just one sitting. Great with freshly baked focaccia still warm from the oven. Heaven.
Serves: 5
Difficulty: Easy
Time: 10 mins
Ingredients
- 5 salted anchovy fillets
- 1 egg yolk
- 1 heaped teaspoon Dijon mustard
- 1 1/2 teaspoons red wine vinegar
- 2 teaspoons small capers
- 3 sprigs chopped parsley
- 1 small garlic clove
- 150ml grapeseed oil
- 50 ml olive oil
- salt and pepper
Anchoiade
Stolen. Stolen. Stolen. I can’t claim this version of the piquant and punchy dip as my own. It is from one of my much loved cookbooks – The Seahorse – by Mitch Tonks and Mat Prowse. I love it so much I could eat a batch in just one sitting. Great with freshly baked focaccia still warm from the oven. Heaven.
Method
- Throw all the ingredients with the exception of the oil, into a food processor and blend for 1 minute until smooth.
- Then while the processor is still running, slowly add the oils in a steady stream to emulsify.
- Serve straightaway or store in the fridge for up to 2 days. Although it never lasts that long in my house!