Anchoïade Provençale is an anchovy-based condiment, similar to mayonnaise but with a LOT more flavor, that originated in the Provence region in the south of France.
TFD is a fan of powerful flavors and Anchoïade certainly fits the bill – I love it and hope you, my loyal Citizenry, do as well!
There are some variations on the basic recipe, but the core elements nearly always remain as anchovies, a bit of vinegar, garlic and oil. When served, anchoiade can be used as a sauce for a salad or other dish, a spread for toasted pieces of bread, or as a dip for crudites, vegetables and other foods.
It also can be employed as an ingredient in another dish, such as a pasta sauce. Some variations include fruits such as figs, nuts, and other spices that can give it a unique and pungent flavor.
My version uses my own selection of dried and fresh herbs that are typical of the region to add additional flavor, plus an optional hint of cayenne for a little bit of a kick.
Citizens – this is a strongly-flavored recipe that I hope you will give due consideration to make, as it is absolutely delicious!
Battle on – The Generalissimo
Soak 10 anchovy fillets (Ortiz brand strongly preferred) in water for 15 minutes to desalt them and peel 3 large, very fresh garlic cloves.
Strain the anchovies and add to the garlic in the mixer with 2 tbsp of the best olive oil you can afford, 1 ½ tsp herbes de Provence, ground to powder in a spice blender, 1 fresh basil leaf, ⅛ tsp cayenne (optional) and 1 tsp red wine vinegar.
Start the mixer and gradually add about 5 more tablespoons olive oil. When the mixture is smooth and with the mixer running, carefully add a little water to lighten the mixture (if needed). The anchoïade should not be too runny.
Serve it as a dip for crudités or as a spread for bread, all with a glass of white wine or rosé. I like to pipe it in rosettes through a pastry bag with a decorative tip.