Anchovy spread is a hallmark of Mediterranean cuisine, but the version by Édouard Loubet, the renowned chef from the Luberon region, is in a class of its own. His secret? A mayonnaise-like texture that makes this anchovy spread almost irresistible. Reimagined by François-Régis Gaudry, this recipe elevates the anchovy, transforming it into a veritable seafood spread, perfect for sophisticated appetizers or festive occasions.

Practical information
Preparation time: 40 minutes
Cooking time: No cooking required
Estimated calories: approximately 110 kcal per tablespoon
Estimated average price: approximately 12₪ for the recipe

Ingredients

• 1 jar of whole anchovies in salt (320 g or 180 g drained) or 200 g of fillets in olive oil
• 1 small spring onion
• 1 clove of garlic
• 2 stalks of flat celery
• 3 celery stalks
• 1 teaspoon of sugar
• 30 cl of olive oil

Preparation steps

1. Desalt the anchovies by soaking them in water for 30 minutes. Carefully remove the bones, rinse them under running water, and place them on absorbent paper to dry thoroughly.
2. Peel the onion and garlic. Remove the bitter germ from the garlic. Place the onion and garlic in the blender and blend with the celery leaves and sugar.
3. Add the dried anchovy fillets to the mixture and blend everything together. Pour the olive oil in a steady stream through the feed tube in the blender lid, while continuing to blend, until you obtain a smooth and creamy consistency, like mayonnaise.
4. Serve this delicious anchovy dip with radishes, celery sticks, cucumber sticks, carrots and other raw vegetables.

For an even smoother, more even texture, soak your anchovies a little longer—this will reduce the saltiness and create an even more delicate paste. This anchovy paste will keep for a few days in the refrigerator in an airtight container, making it an excellent make-ahead appetizer.

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A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!

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