What is anchoiade?

Anchoiade is a spice based on anchoviny that originated in France. There are certain variations on the basic recipe, but the main elements almost always remain anchovy, vinegar, garlic and oil. When serving, anchoade can be used as a sauce for salad or other food, spread for roasted pieces of bread or as immersion for rough, vegetables and other foods. It can also be used as a folder in another bowl such as pasta sauce. Some variations include fruits such as figs, nuts and other spices that can provide it with a unique and pungent taste. The type of salted, canned anchovies, which are packed in oil, work perfectly well and is specifically listed in some recipes, although a slightly less sharp taste can be achieved using fresh sardas that were salt. Whatever type, anchovičky should be cleaned first to remove all the remaining internal or other undesirable parts.t salts. Oil in which canned anchovičky is packed can be used in Anchoiade to give a more robust taste.

immersion is prepared for cleaned anchovies and some garlic and mixing together. They can be placed in the mortar and thickness and grounding roughly until a thick paste is formed, or can be placed in a kitchen robot and processed until it is mostly smooth. The paste is then converted to a bowl.

Oct is another ingredient added to a bowl and integrated into Anchovice paste. When operating a kitchen robot or constantly whipping mixture, olive oil drizzled in the same way as salad dressing is produced. Olive oil will help create a stable emulsion and originally create a strong consistency. The amount of olive oil added to Anchoiade depends on what last use will be. Small olive oil is added for a strong span, while decreases and sauces will require more.

You can add other ingredients, especially nuts, such as Filbert or Almonds, which are grounded with garlic in Anchovičky. The shallots, peppers and onions can also be added, although they should not be too smooth to the mixture. For sweeter Anchoiade, figs and hazelnuts can be included. Variations known as Anchoiade Nicoise can be done by adding chopped olives to the mixture, so it resembles a spicy tapenade.