Anchovy dip with asparagus, eggs, potatoes, radishes

This velvety anchoiade-inspired dip is a gentler take on the salty Provencal sauce. I like to serve it with plenty of crunchy radishes, some quickly blanched asparagus and waxy potatoes for an easy aperitif platter to share. Chill your radishes in some iced water before serving for extra crunch. 


For the anchovy dip:

  • 14 anchovies 
  • 1 garlic clove, peeled and grated
  • 2 tsp Dijon mustard
  • 2 egg yolks
  • 100ml vegetable oil 
  • Lemon juice, to taste

For the platter:

  • 350g ratte potatoes (or other waxy baby new potato)
  • 10 asparagus spears
  • 4 eggs 
  • 12 cherry tomatoes, halved


In a large pestle and mortar, bash the anchovies, garlic and Dijon mustard together. Whisk in the egg yolks then add the oil 1 tbsp at a time whisking well in between, until you get a thick and unctuous dip. Add lemon juice to taste. Set aside. 

Bring a big pan of salted water to the boil. Blanch the asparagus, then add the potatoes and cook until tender. Pop in the eggs and cook for 6 minutes. Set aside to cool then peel. 

Arrange the radishes, potatoes, asparagus, eggs and tomatoes on a platter and serve alongside the anchovy dip, and enjoy a glass of Pure with it. Bon appétit !

Our range