Anchoyade

Name: Anchoyade
Prep time: 10 min
Total time: 10 min
Yield: 580 ml
Cuisine: Mediterranean
Ingredients: 100 g Anchovy; 22 ml Olive Oil; 271.7 ml Vegetable Oil; 10 g Garlic; 15 g Olives; 200 ml Water

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

Anchoyade from a starred kitchen.

Ratio

Olive Oil 22 mlVegetable Oil 272 mlWater 200 ml

Ingredients

Anchovy — 100 g
Olive Oil — 22 ml
Vegetable Oil — 271.7 ml
Garlic — 10 g
Olives — 15 g
Water — 200 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.

Provenance

Michelangelo Mammoliti works in Italian / Piedmont at La Rei Natura; credentials include Michelin 2* (La Rei Natura).

Adapted from a Michelangelo Mammoliti recipe (Michelangelo Mammoliti / Reporter Gourmet (albese vegetale)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Michelangelo Mammoliti / Reporter Gourmet (albese vegetale) (published as “Anchoyade”). Full citation lives in Provenance.