Anchoiade and Crudites
Anchoiade and Crudites



  • 50ml olive oil
  • 4 garlic cloves, chopped
  • 2 shallots, chopped
  • 110ml white wine
  • 60 white anchovy fillets, chopped
  • 1 egg yolk
  • 110ml double cream
  • Pepper
  • Mixed crudites of celery, carrot, fennel, cucumber etc
  • Heat up a frying pan, and toss in the olive oil, garlic, and shallots. Soften for 1-2 minutes, then add the fish and the wine. Cook for 2 minutes to reduce the wine and to allow the anchovies to start breaking down. Chuck the lot in a food processor along with the egg yolk and cream, and blend to a smooth paste. Season well with black pepper, and serve with crudites for dipping.
10 mins
4 servings

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