Anchoïade
Although not actually a mayonnaise as it contains no egg yolks or mustard, this Provençal anchovy cream has the same texture. Delicious as a dip for crudités or as a sauce with various grilled dishes.
Makes 690g.
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Ingredients
|
80 |
g |
egg whites |
|
130 |
g |
anchovies (tinned) |
|
25 |
g |
Pernod |
|
5 |
g |
lemon juice |
|
450 |
g |
oil |
|
As needed: |
|
salt and pepper |
Preparation method
- Mix all the ingredients, except for the oil, in a blender.
- Add the oil, drop by drop, while the blender is running, until you have a smooth anchoïade.
Serving suggestions
- As a dip with seasonal crudités.
- As a dip with grissini (Italian bread sticks).
- As part of a starter, e.g. with a veal component.
- As part of a main course with veal and leek.