Anchoyade

Name: Anchoyade
Prep time: 10 min
Total time: 10 min
Yield: about 2½ cups (580 ml)
Cuisine: French Classic
Ingredients: about 25 fillets (100 g) Anchovy; 1½ Tbsp (22 ml) Olive Oil; about 1¼ cups (272 ml) Vegetable Oil; 2 cloves garlic Garlic; 15 g Olives; about ¾ cup (200 ml) Water

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

SPREAD · PEPPERS & BREAD

In the published recipe, this is the spread for vegetable carpaccio.

Michelangelo Mammoliti's anchoyade for peppers & bread.

On the jar

ANCHOYADE

Method: blend
Yield: about 2½ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Olive Oil 22 mlVegetable Oil 272 mlWater 200 ml

Ingredients

Anchovyabout 25 fillets (100 g)
Olive Oil1½ Tbsp (22 ml)
Vegetable Oilabout 1¼ cups (272 ml)
Garlic2 cloves garlic
Olives15 g
Waterabout ¾ cup (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.

Get Anchoyade + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Anchoyade 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 · 8 stars · 4 national awards

Sherry Vinegar Vinaigrette★ STARRED KITCHENOn the jar: SHERRY
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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

Companion jar