Anchoïade

Method

Rinse the salt-cured anchovies under cold water and pat dry, then fillet them carefully, removing any remaining bones. Pound the garlic cloves with a pinch of sea salt in a mortar until they form a smooth paste. Add the anchovy fillets to the mortar and continue grinding until the mixture becomes a rough paste. Gradually pour in the olive oil whilst grinding, incorporating it thoroughly to create an emulsion. Stir in the red wine vinegar, fresh thyme, and black pepper to taste. Transfer to a serving bowl and serve at room temperature with crusty bread, raw vegetables, or grilled bread rubbed with garlic.