Anchoïade

Name: Anchoïade
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: French Classic
Ingredients: about 62½ fillets (250 g) Anchovy; about ½ onion (75 g) Onion; 1 garlic clove Garlic; about ¼ bunch (6 g) Parsley; about ½ stalk (5 g) Celery; ½ tsp sugar (2.5 ml) Sugar; 1 cup + 6 Tbsp olive oil (330 ml) Olive Oil

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

DIP · RAW VEGETABLES & BREAD

A dip for raw vegetables & bread.

Loubet's Provençal anchoïade, a classic dip.

On the jar

ANCHOADE

Method: blend
Yield: about 2 cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Sugar 3 mlOlive Oil 330 ml

Ingredients

Anchovyabout 62½ fillets (250 g)
Onionabout ½ onion (75 g)
Garlic1 garlic clove
Parsleyabout ¼ bunch (6 g)
Celeryabout ½ stalk (5 g)
Sugar½ tsp sugar (2.5 ml)
Olive Oil1 cup + 6 Tbsp olive oil (330 ml)

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:

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Provenance

Édouard Loubet. Provençal. Cited awards include: Michelin 2* historical (Capelongue); Michelin 1* historical (Moulin de Lourmarin).

Adapted from a Édouard Loubet recipe (Édouard Loubet / France Inter On va déguster).

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 Édouard Loubet / France Inter On va déguster (published as “Anchoïade”). Full citation lives in Provenance.

Companion jar