A savoury and tangy anchovy relish that smacks of Provence. Taken from the Occitan anchoïada, from anchòia, meaning anchovy, often used as a dip and sometimes a dressing this is the 5* French version of “Gentleman’s Relish”

We actually serve ours as a salty, fishy starter spread on sourdough toast, topped with chopped hard boiled eggs, parsley & walnuts. This combination is inspired by the Piedmontese antipasti classic “Bagna Càuda” ( although the dish is believed to have provenance in Provence ) a hot dip made punchy by the presence of anchovy, walnut & garlic and served alongside crudités.

The key to Anchoïade is ensuring a silky texture alongside a lightly airy and whipped consistency which allows the savouriness to be present but not overbearing. Make sure you use a good quality olive oil, a base of dijon mustard, garlic and of course fantastic anchovies. Some recipes call for raw egg yolk, but in-fact I’m not too sure if this benefits the dish but it does shorten the shelf life!
Literally add all ingredients into a blender and blitz until smooth, fluffy and airy.