Anchoiade - Anchovy Tepanade

• 150 g anchovies packed in oil, drained
• 2 garlic cloves, chopped
• 2 teaspoons Dijon mustard
• 1 tablespoon sherry wine vinegar
• 1 teaspoon dry thyme leaves
• 350 ml extra virgin olive oil
• fresh ground pepper

1. Place all the ingredients except the oil in a food processor and give it a good whizz until it is a smooth paste.
2. With the machine running and funnel open, slowly pour the oil in a thin stream (like you were making mayonnaise).
3. Season with pepper.
4. Keep stored in the fridge for upto 2 weeks.

anchovies, garlic, mustard, sherry wine vinegar, thyme, extra virgin olive oil, fresh ground pepper

Taken from www.food.com/recipe/anchoiade-anchovy-tepanade-506859 (may not work)