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
- Dipping sauce
- Bagna càuda
References
- ^ "Anchoïade : Recette de Anchoïade".