Anchoiade - Anchovy Tepanade

I would love to take credit for this, but alas, I cannot. This is from a great English Cookbook called "Gastropub Classics". I LOVE anchovies and this is great on a sandwich with meat, on pizza or on toast with cheese as a snack. Due to this being a library book, I am keeping this recipe here for safe keeping. Cooking time is processing time.

• Ready In: 9 mins
• Yields: 1 1/4 cups

Ingredients

• 150  g  anchovies packed in oil, drained
• 2  garlic cloves, chopped
• 2  teaspoons Dijon mustard
• 1  tablespoon sherry wine vinegar
• 1  teaspoon dry thyme leaves
• 350  ml extra virgin olive oil
•  fresh ground pepper

Directions

1. Place all the ingredients except the oil in a food processor and give it a good whizz until it is a smooth paste.
2. With the machine running and funnel open, slowly pour the oil in a thin stream (like you were making mayonnaise). Season with pepper.
3. Keep stored in the fridge for upto 2 weeks.