epicurious4.7
Anchoïade
Serve this zippy anchovy-forward vinaigrette with crudités or ribbons of raw root vegetables.
👥 1 Servings👤 Patricia Wells📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
📝 Preparation Steps
1
If you’re using salt-packed anchovies: At least ⏱️ 5 hours (and up to ⏱️ 24 hours) before preparing the anchovy dip, soak the anchovies: Rinse them, cover with cold water, and refrigerate until ready to prepare the dip.
2
Remove the anchovies from the water, drain, and separate into fillets, pulling them apart and removing the central bones. Rinse and drain.
3
In the bowl of a food processor or blender, combine the drained anchovies, garlic, and vinegar. Process to blend. With the machine running, slowly pour the oil through the tube and process again. Season to taste. Stir again before serving.
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