Anchoïade with Crudités

A classic French anchovy dip served warm with a selection of fresh vegetables for dipping.

Easy Healthy Appetiser Gluten Free French Low Carb

Estimated Nutrition

Calories

288.1

kcal / serving

1152.4 kcal total

Carbs

6.6g

per serving

26.5 g total

Fat

26.3g

per serving

105.2 g total

Protein

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolk

Free-range

110

Double Cream

Liquids

110

White Wine

NutsSeeds

cloves

Garlic

Roughly chopped

unit

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Extra virgin

Seafood

White Anchovy Fillets

Roughly chopped

Vegetables

piece

Shallot

Roughly chopped

500

Vegetables

Selection of raw celery, carrots, cucumber, radishes, fennel, peppers, and cherry tomatoes

Method

Heat a frying pan until hot and add the olive oil, garlic, and shallots.

Season with black pepper and pour into a serving bowl.

Blend the mixture into a smooth paste.

Transfer the mixture to a food processor and add the egg yolk and cream.

Simmer for 1-2 minutes until the wine reduces by half and anchovies break down.

Add the anchovies and 110ml of wine to the pan.

Serve immediately with the prepared raw vegetables.

Cook for 1-2 minutes to soften the vegetables without browning them.