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Anchoïade is a French dipping sauce originating in the Provence region of France. The main ingredients are anchovies, olive oil, capers, and olives. [1] It can be served both hot and cold. Anchoïade is traditionally prepared as an aperitif or used as a dip for crudités, and served on bread.
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus.
Their shape is suitable for dipping in coffee or hot chocolate. A similar but more savory dish, torrijas, can be made by soaking the bread in a sauce before frying. A 1933 reference work on the vocabulary of Andalusia (southern Spain) says that a picatoste is a slice of bread soaked in salt water, then fried. [3]
Whether you’re making salad dressing from scratch or just want to dip your bread in something, picking a good olive oil is a top priority. There are countless factors that can impact the flavor ...
To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don’t forget some whole-wheat bread for dipping. View Recipe. Teriyaki Chicken Skillet Casserole with Broccoli
Serve this with crusty sourdough bread to sop up all the delicious broth. Get the recipe: San Francisco Cioppino Skillet sauteed clams with garlic, tomatoes, white wine and parsley.