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You are here: Home Leisure Dining & Cuisine Summer recipes: aïoli et anchoïade

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09/07/2010Summer recipes: aïoli et anchoïade

Summer recipes: aïoli et anchoïade Our resident cook, la Tante Pioulette, teaches us how to prepare two traditional French dishes - 'aïoli and l'anchoïade - for the summer season. The garlic-based traditional sauces from the Mediterranean region go well with raw vegetables, fish soup and toasts!

Aïoli
This thick sauce can be served for fish soup, as is tradition, or with raw vegetables.

Ingredients for six:

- 3 eggs
- 4 cloves of garlic
- olive oil
- 2 lemons salt and pepper


Peel the garlic, remove the inner green sprout and pound into a pulp using a large mortar. Squeeze the lemons to collect their juice.

When the garlic is completely pulped, add the yolks of the three eggs, mixing regularly. Measure out 30 cl of olive oil, and add some of it, drop by drop, mixing thoroughly. As the mixture thickens, add some of the juice of the lemons, and in turn a little hot water, and more of the set quantity of olive oil.

Keep mixing in this manner until you obtain a rich and thick sauce. It is not necessary that the final result be either firm-set or soft – the taste will be the same!

Serve immediately and eat on the night. This is a delicious sauce with chunky bread and vegetables!

Anchoïade
This is a traditional French Mediterranean accompaniment to raw vegetables.

Ingredients for six:

- 12 anchovy filets (tinned or in a jar)
- 2 whole and large garlic heads
- Olive oil
- Wine vinegar
- A full sprig of thyme
- Two bay leaves

Place the anchovies in a large bowl of water for 10 minutes, rinse, and replace in fresh water. Repeat this twice, until they are relieved of the salt mixture.

Peel and split the garlic cloves into two. Pound all of them in a mortar for several minutes, until a fine pulp is formed.

Take a bowl, add the garlic pulp and then the anchovies and mix thoroughly, breaking the fish into a soft mix with the garlic.

Wash the thyme and bay leaves. Collect about two teaspoonfuls of thyme leaves and pound with the bay leaves in the mortar. Remove what's left of the bay leaves. Add the mixture from the bowl of anchovies and garlic and pound hard for several minutes, adding two soup spoons of olive oil and a half a teaspoonful of wine vinegar. Pound gently but firmly for another few minutes.

Remove the mixture with a teaspoon into a serving bowl and cover. Place in the refrigerator. Serve chilled, either as an accompaniment to raw vegetables or on toasts with an aperitif.

Can keep four days in the refrigerator.

Expatica 2010
photo credits: theadz01and foodiesathome.com

The article was first published in 2003


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