One of my favorite Provençale dipping sauces is called Anchoïade. It is an anchovy sauce that marries perfectly with raw and lightly cooked vegetables, smeared on tartines and served with a classic lentil salad, or drizzled over roasted red peppers stuffed with creamy goat cheese and basil. It is made with a limited set of ingredients so make sure all of them are high quality.

Watch My Video Recipe for Anchoiade

Anchoiade

Prep Time 5 minutes

Servings 4

• 2 large egg yolks

• 1 clove of garlic chopped

• 8 to 10 anchovy fillets

• squeeze fresh lemon juice

• 1/2 cup olive oil

1. Combine the eggs, garlic, anchovy, and lemon juice in the bowl of a food processor and puree until smooth, about 1 minute. With the motor running slowly pour in the olive oil. The sauce will thicken up like mayonnaise. Keep refrigerated until you use it.