A Provençal classic, anchoïade is made by pounding anchovy fillets, garlic and olive oil into a smooth paste. Dairy-free by nature, it is served with raw vegetable sticks and toasted baguette slices.
Rinse the drained anchovy fillets in cold water and pat them dry with paper towel.
Pound the anchovies, garlic, capers, lemon juice, thyme and pepper in a mortar or blender until coarsely textured.
Add the olive oil in a thin, steady stream while stirring to make a smooth, pourable paste.
Cover the paste and chill for at least 1 hour — this is how long it takes for the flavours to come together.
Cut the carrot, celery and cucumber into sticks and serve them with the toasted baguette slices alongside the paste.
Add the olive oil in a thin, steady stream rather than all at once, or the paste will split. Allergens: contains fish.
If you can't find capers, a few pitted olives give a similar salty-sour note.
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