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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.