On the jar: Caperdock Condiment Anchois–pistache
blend · dip
★ STARRED KITCHENPrep 10 minCaperdock Condiment Anchois-Pistache
Independent adaptation of a publicly published Andréas Mavrommatis recipe. Not affiliated with, sponsored by, or endorsed by Andréas Mavrommatis.
From a starred kitchen.
Ratio
Ingredients
- Parsley — ~200 g parsley leaves (4 bunches)
- Garlic — 1 peeled degermed garlic clove
- Dijon Mustard — 5 g Dijon
- Pistachio Oil — 8 cl pistachio oil (80 ml)
- Anchovy — 50 g salt-cured anchovies
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.
Companion jar
Caperdock Condiment Anchois–pistache 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Andréas Mavrommatis. Greek / French. Cited awards include: Michelin 1* (Mavrommatis, Paris).
Originally published as Condiment Anchois–Pistache.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Andréas Mavrommatis / Académie du Goût (encornets…) (published as “Condiment Anchois–Pistache”). Full citation lives in Provenance.