Anchoïade Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

Learn about Serious Eats' Editorial Process
Updated May 15, 2019
A bowl of anchoïade surrounded by sugar snap peas.
Kerry Saretsky

Anchoïade is a classic Provençal dip or spread, made from just the best anchovies, the best olive oil, white wine vinegar, and garlic. I love drizzling it over roasted sweet bell peppers, spreading it on olive bread, or using it as a bath for crisp sweet fennel or sugar snaps. It's like the quirky-cool update to tapenade. Bon appetit!

Note: If you want to mellow out your anchovies, soak then in milk for 15 minutes, pat them dry, and then use them in this recipe.

Recipe Details

Anchoïade Recipe

Active 5 mins
Total 5 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 clove garlic

  • Anchovy fillets from one 2-ounce can (see note in introduction)

  • 2 tablespoons extra-virgin olive oil

  • 1 1/2 teaspoons white wine vinegar (or to taste)

Directions

  1. Fit the food processor with a blade, and set it to whirl. Drop in the garlic, so it smashes to smithereens. Drop in all the anchovies at once. Add the olive oil and vinegar. Then stop the machine, scrape down the sides, and whiz until pretty smooth.

  2. Spoon into a small bowl and serve with a few handfuls of fresh sugar snaps, or spoon it over roasted red and yellow peppers, or serve it as a dip for olive bread.

Nutrition Facts (per serving)
107Calories
11gFat
0gCarbs
2gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories107
% Daily Value*
Total Fat 11g14%
Saturated Fat 2g8%
Cholesterol 7mg2%
Sodium 285mg12%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Total Sugars 0g
Protein 2g
Vitamin C 0mg1%
Calcium 19mg1%
Iron 0mg2%
Potassium 44mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes