Creamdock Anchoïade

Name: Creamdock Anchoïade
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (110 ml)
Cuisine: Latin
Ingredients: 30 g anchois à l'huile Anchovy; 30 g eau tiède Water; 1 œuf mollet Soft-Boiled Egg; ail haché (3 g) Garlic

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

From a starred kitchen.

Ratio

Water 30 ml

Ingredients

Anchovy — 30 g anchois à l'huile
Water — 30 g eau tiède
Soft-Boiled Egg — 1 œuf mollet
Garlic — ail haché (3 g)

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

Creamdock 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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Build the companion jar

First run is small.

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Provenance

Julien Allano. Provençal / French. Cited awards include: Michelin 1* (JU – Maison de Cuisine, Bonnieux, first star 2025).

Originally published as Anchoïade.

Adapted from a Julien Allano recipe (Julien Allano / Michelin Dining In (JU Bonnieux)).

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?

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 Julien Allano / Michelin Dining In (JU Bonnieux) (published as “Anchoïade”). Full citation lives in Provenance.

Companion jar