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

Cook Time 6

Total Time 16

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