Legendary Dishes | Pissala / Pissalat (anchovy sauce)

FRANCE

Used to season any number of traditional dishes in the Nice region, this anchovy sauce is associated with the flan and flatbread called pissaladiére.

  • 240 ml olive oil
  • 48 anchovy fillets
  • 10 g black pepper
  • 12 cloves, ground
  • 5 g salt
  • 12 sprigs of thyme
  • 8 bay leaves, ground

Mash the anchovies with a fork, place in a bowl with 45 millilitres of olive oil, a large pinch each of black pepper and salt plus the bay leaves, cloves and thyme. Beat into a sauce. Pour into a glass jar, store in the refrigerator.