Anchoiade - Juanita - MasterChef
A piquant anchovy dip perfect with warm focaccia, inspired by The Seahorse cookbook. Easy to make and addictive!
Ingredients
- 5 salted anchovy fillets
- 1 egg yolk
- 1 heaped teaspoon Dijon mustard
- 1 1/2 teaspoons red wine vinegar
- 2 teaspoons small capers
- 3 sprigs chopped parsley
- 1 small garlic clove
- 150ml grapeseed oil
- 50 ml olive oil
- salt and pepper
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