Anchoiade - Anchovy Tepanade
- Ready In:
- 9mins
- Ingredients:
- 7
- 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
- Place all the ingredients except the oil in a food processor and give it a good whizz until it is a smooth paste.
- With the machine running and funnel open, slowly pour the oil in a thin stream (like you were making mayonnaise). Season with pepper.
- Keep stored in the fridge for upto 2 weeks.
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RECIPE SUBMITTED BY
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). My Poppy has long since passed, but I fondly remember him every time I log on. I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>