blend · dip
★ STARRED KITCHENPrep 10 minCreekhall Anchoïade
Independent adaptation of a publicly published Édouard Loubet recipe. Not affiliated with, sponsored by, or endorsed by Édouard Loubet.
From a starred kitchen.
Ratio
Ingredients
- Anchovy — 250 g anchovies (oil + salt)
- Onion — ½ onion
- Garlic — 1 garlic clove
- Parsley — 2 branches flat parsley
- Celery — 5 celery-root leaves
- Sugar — ½ tsp sugar (2.5 ml)
- Olive Oil — 33 cl 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.
Companion jar
Creekhall 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:
4 kitchens · 4 stars · 4 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Édouard Loubet. Provençal. Cited awards include: Michelin 2* historical (Capelongue); Michelin 1* historical (Moulin de Lourmarin).
Originally published as Anchoïade.
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 Édouard Loubet / France Inter On va déguster (published as “Anchoïade”). Full citation lives in Provenance.