DISH RESEARCH · Dish
Anchoïade
Also known as: Anchoïade provençale
Provençal anchovy and garlic dip emulsified with red-wine vinegar and olive oil.
About Anchoïade
Anchoïade is a typical Provençal sauce and dip built around salt-cured anchovies, garlic and olive oil. This profile follows Provence-based cookbook author Patricia Wells's red-wine-vinegar version.
Anchovies provide intense saline savouriness, sharpened by raw garlic and red-wine vinegar. Olive oil turns those assertive flavours into a rounded, rich emulsion with a peppery finish.
The sauce is smooth, glossy and beige-gold, with a thick but pourable texture. It clings readily to vegetables while retaining the concentrated character of anchovy and garlic.
Allergens in this recipe
Contains: Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Anchoïade
Patricia Wells's Provençal Anchoïade.
- Salt-cured anchoviesSalty savoury base
- GarlicPungent aromatic
- Red-wine vinegarSharp acidity
- Extra-virgin olive oilRich emulsifying oil
- Fine sea saltSeasoning
- Black pepperPeppery seasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Salt-cured anchovies: . Salt-cured whole anchovies fixed from the source's salt-cured or oil-packed choice; Fish is declared explicitly
- Garlic:
- Red-wine vinegar:
- Extra-virgin olive oil:
- Fine sea salt:
- Black pepper:
Origins & food traditions
Provence cookbook author Patricia Wells identifies anchoïade as a typical Provençal sauce and supplies the complete salt-cured-anchovy formula selected here, rooted in her cooking-class and picnic context near Gigondas.
Countries
- France
- FranceCatalogue link pending review
Cuisines & regions
- French Cuisine
- Provençal Cuisine
- Provençal CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.