Anchoïade

Name: Anchoïade
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: 1 clove Garlic; about 75 fillets (300 g) Anchovy; about 2 Tbsp (20 g) Capers; 1 dash (5 ml) Vinegar; to emulsify Olive Oil; to taste Pepper

Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.

CONDIMENT · RAW VEGETABLES & CROUTONS

A condiment for raw vegetables & croutons.

Ducasse's anchovy-garlic anchoïade.

On the jar

ANCHOADE

Method: blend
Yield: about 1¾ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Vinegar 5 ml

Ingredients

Garlic1 clove
Anchovyabout 75 fillets (300 g)
Capersabout 2 Tbsp (20 g)
Vinegar1 dash (5 ml)
Olive Oilto emulsify
Pepperto taste

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Anchoïade wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 1 national award

Shallot Vinaigrette★★★ KITCHENOn the jar: SHALLOT
Cocktail Sauce★★★ KITCHENOn the jar: COCKTAIL
Anchovy Cream Mayonnaise★★★ KITCHENOn the jar: ANCHOVY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Adapted from a recipe published by Alain Ducasse in Grand Livre de Cuisine Méditerranée via Académie du Goût.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Grand Livre de Cuisine Méditerranée via Académie du Goût (published as “Anchoïade”). Full citation lives in Provenance.

Companion jar