PANTRYFLEX

blend · curry paste

★ STARRED KITCHENPrep 10 min

Ironrail Anchoyade

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 22 ml, Vegetable Oil 272 ml, Water 200 ml
Olive Oil 22 mlVegetable Oil 272 mlWater 200 ml

Ingredients

  • Anchovy — 100 g acciughe
  • Olive Oil — 20 g olio extravergine
  • Vegetable Oil — 250 g olio di semi
  • Garlic — 2 spicchi d'aglio
  • Olives — 15 g Olive Taggiasche
  • Water — 200 g acqua fredda

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Ironrail 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:

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Provenance

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

Originally published as Anchoyade.

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

More from this kitchen

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

Companion jar