Anchoïade ou Anchoyade



A sauce made with garlic, anchovies, capers and olive oil, mainly served with raw vegetables cut into sticks. Also good on lightly toasted, still warm toast. Very suitable as an aperitif! Discover other recipes


  • 100 g anchovies
  • 1/2 tablespoon capers
  • 2 cloves of garlic
  • olive oil
  • 1 teaspoon wine vinegar
  • pepper


In a mortar and pestle, grind the garlic, anchovies and capers (you can also blend the anchovies and capers). Add the vinegar, mix everything together, then drizzle in the olive oil, while stirring gently, until you have a soft (but not liquid) sauce. Season with pepper. Serve with vegetables cut into sticks such as: cucumber, celery, carrots, cauliflower, endive leaves, zucchini...

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