Anchoïade

Anchoïade is a French dipping sauce originating in the Provence region of France. The main ingredients are anchovies, olive oil, capers, and olives.[1] It can be served both hot and cold. Anchoïade is traditionally prepared as an aperitif or used as a dip for crudités, and served on bread.

The first version of this recipe appears in chef Jean-Baptiste Reboul's book Cuisinière provençale.

See also

References
  1. "Anchoïade : Recette de Anchoïade".
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