Anchoïade
 | This article relies largely or entirely on a single source. (April 2024) |
Anchoïade is a traditional French dipping sauce from the Provence region. The main ingredients for this dish are anchovies, olive oil, capers, and olives.[1] It can be served both hot and cold. It is traditionally served on bread and served as an aperitif or used as a dip for crudités.
The first version of this recipe appears in Chef Jean-Baptiste Reboul's book, Cuisinière provençale.