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.