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

  1. Throw all the ingredients with the exception of the oil, into a food processor and blend for 1 minute until smooth.
  2. Then while the processor is still running, slowly add the oils in a steady stream to emulsify.
  3. Serve straightaway or store in the fridge for up to 2 days. Although it never lasts that long in my house!