As a special treat during my cooking classes in Provence, we often have a catered picnic lunch under the pine trees near the belvedere above the village of Gigondas. It is chef Johannes Sailer and his staff who drive up the hill (we often hike) and deliver a sumptuous picnic of fresh foods, usually including a giant platter of vegetables to accompany this exquisite anchovy dip, a typical Provençal sauce made up of salt-cured anchovies, olive oil, vinegar, and garlic. I like to serve anchoïade with freshly steamed whole cauliflower showered with a touch of fresh parsley from the garden.

　　This recipe was excerpted from ‘The Provence Cookbook’ by Patricia Wells. Buy the full book on Amazon.

　　

Ingredients

Makes about 1¼ cups

　　8 plump, salt-cured whole anchovies (or 16 oil-packed filets)

　　2 plump cloves garlic, peeled

　　2 tsp. best quality red wine vinegar

　　1 cup extra virgin olive oil

　　Fine sea salt

　　Freshly ground black pepper

　　

Step 1

If you’re using salt-packed anchovies: At least 5 hours (and up to 24 hours) before preparing the anchovy dip, soak the anchovies: Rinse them, cover with cold water, and refrigerate until ready to prepare the dip. 

　　

Step 2

Remove the anchovies from the water, drain, and separate into fillets, pulling them apart and removing the central bones. Rinse and drain. 

　　

Step 3

In the bowl of a food processor or blender, combine the drained anchovies, garlic, and vinegar. Process to blend. With the machine running, slowly pour the oil through the tube and process again. Season to taste. Stir again before serving. 

　　Reprinted with permission from The Provence Cookbook by Patricia Wells, copyright © 2004. Published by HarperCollins. Buy the full book from Amazon.