This classic Provençal sauce finds its way onto my table on many occasions. It’s ideal to use as a dip for a platter of raw vegetables and is particularly delicious served with Whole Roasted Cauliflower. Much like a vinaigrette, this is a temporary emulsion, where the oil separates from the other ingredients rather quickly because there is no egg to bind them, a totally normal reaction.
MAKES 1 CUP (250 ML)
EQUIPMENT: A mini food processor or a standard food processor fitted with a small bowl.
4 plump, fresh garlic cloves, peeled, halved, green germ removed if present, and minced
About 16 oil-cured anchovy halves, drained
2 teaspoons best-quality red wine or sherry vinegar
1 cup (250 ml) mild-flavored extra-virgin olive oil
Coarse, freshly ground black pepper
In the food processor, combine the garlic, anchovies, and vinegar and process to blend. With the machine running, slowly add the oil, processing until you have a smooth sauce. Taste for seasoning, but add pepper only at serving time.
MAKE-AHEAD NOTE: Store in an airtight container in the refrigerator for up to 3 days. Shake the jar vigorously at serving time to bring the emulsion back together.