Appetizer Maison Mirabeau Wines Provencal Recipes Taste

Provencal Appetizer Anchovy Dip

Name: Anchovy Dip
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 14 Anchovies; 1 Garlic Clove (peeled and grated); 2 tsp Dijon Mustard; 2 Egg Yolks; 100 ml Vegetable Oil; Lemon Juice (to taste); 350 g Ratte Potatoes (or other waxy small new potato); 10 Asparagus Spears; 4 Eggs; 12 Cherry Tomatoes (halved)

This velvety anchoiade-inspired dip is a gentler take on the salty Provencal sauce. I like to serve it with plenty of crunchy radishes, some quickly blanched asparagus and waxy potatoes for an easy aperitif platter to share. Chill your radishes in some iced water before serving for extra crunch. Take a look at the gorgeous photos by Maison Mirabeau.

Anchovy Dip

Maison Mirabeau Wine

Anchovy dip that can be served with a platter of radishes, potatoes, asparagus, eggs and tomatoes. Best enjoyed with a glass of Pure rosé, Bon appétit!

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Prep Time 10 mins

Cook Time 6 mins

Total Time 16 mins

Course Appetizer

Cuisine French

Servings people

Equipment

1 Mortar and Pestle

Ingredients

For the Anchovy Dip

14 Anchovies
1 Garlic Clove peeled and grated
2 tsp Dijon Mustard
2 Egg Yolks
100 ml Vegetable Oil
Lemon Juice to taste

For the Platter

350 g Ratte Potatoes or other waxy small new potato
10 Asparagus Spears
4 Eggs
12 Cherry Tomatoes halved

Instructions

In a large mortar and pestle, mash the anchovies, garlic and Dijon mustard together. Whisk in the egg yolks then add the oil 1 tbsp at a time whisking well in between, until you get a thick and unctuous dip. Add lemon juice to taste. Set aside.
Bring a big pan of salted water to a boil. Blanch the asparagus, then add the potatoes and cook until tender. Pop in the eggs and cook for 6 minutes. Set aside to cool, then peel.

Keyword Anchovies, Asparagus, Dips, Tomatoes, Vegetable

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Tags:Anchovies,Appetizer,Dips

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

Provencal Appetizer Anchovy Dip