Anchoïade
Anchoïade is a traditional French dipping sauce from the Provence region. The main ingredients for this dish are anchovies, olive oil, capers, and olives.[1] It can be served both hot and cold. It is traditionally served on bread and served as an aperitif or used as a dip for crudités.
The first version of this recipe appears in Chef Jean-Baptiste Reboul's book, Cuisinière provençale.
References
- ^ "Anchoïade : Recette de Anchoïade".