The first time I ever made an Anchoiade sauce was while I was working in London, back then we used what we called a Thermomix which blended whilst toasting the ingredients. Today I believe in cooking everything from scratch and using everyday equipment. So I have changed the recipe to reflect this.
So what is an Anchoiade sauce?
Anchoiade is a french anchovy dip. Typically served with an assortment of vegetables or spread on toast. Types change and vary depending on where you eat it in France. Some are creamy and smooth and others can be chunky, more like a pesto. They also have an Italian version which is called Bagna Càuda which tends to be more of a sauce that is thinner and runnier, but equally good.
I prefer the smoother creamier version, as I’m not a (huge) fan of anchovies, but I do like the earthy salty kick anchovies offer.
So today, I will run you through the making of the sauce, so you can match it with whatever you wish. I find it’s an amazing sauce to serve alongside or poured over the top of crispy breaded pork loin cutlets.
- 1/4 cup
- 10 cloves garlic, peeled and sliced
- 3 shallots, sliced
- 100 ml white wine
- 70 gm anchovy fillets
- 100 ml cream
Place the olive oil in a small pot and warm over low heat. Add in the garlic and shallots, and slowly cook down until tender.
Add the white wine and simmer until reduced by half. Add in the anchovies and the cream, bring back up to the boil, before blending until smooth.
Keep warm until required.