Anchoiade from The Cooking of Provence by Patricia Lousada
Though often used as a spread on toast, anchoïade can be served with boiled potatoes or fish. It can also be stirred into tomato soup or fish soups in place of rouille. It is delicious as a...
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Ingredients
- 1 egg yolk
- 1 tablespoon cider vinegar
- 150 ml (¼ pint) olive oil
- 50 g (2 oz) can of anchovies in olive oil
- 2–3 garlic cloves, unpeeled
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