Anchoiade is an anchovy-based condiment that originated in France. There are some variations on the basic recipe, but the core elements nearly always remain anchovies , vinegar , garlic and oil. When served, anchoiade can be used as a sauce for a salad or other dish, a spread for toasted pieces of bread, or as a dip for crudites, vegetables and other foods. WE LOVE IT! Anvhovy cream is a real must-have in your kitchen.
Delice du Luberon Artichoke Spread
Because artichoke is also fantastic to spread on a bread.
Delices du Luberon French Artichoke spread: this savory spread with refined flavors will delight the most discerning gourmets. On a toast, accompanied by a good fresh white wine, it will be an aperitif of exception.
Before opening this product has an average lifespan of 3 years (at manufacturing date) at room temperature (see Date of Optimal Use Limit on the capsule).
After opening store in the refrigerator. It is advisable to consume them within 72 hours.
Give your dishes a genuine Provençal flair with a jar of aioli from Délices du Luberon!
Bursting with garlic, this aioli sauce is a classic of Southern France. Luberon is a mountainous region in Provence famous for its picturesque villages, lavender fields, gorgeous countryside, and historical and cultural associations.
A classic of Provençal cuisine, aioli is a rich garlicky mayonnaise that is served with cold fish, raw or steamed vegetables, and sometimes replaces rouille as an accompaniment to bouillabaisse (fish stew). The name in English comes from the French “aïoli", which itself comes from Occitan, and is a compound for the words “oil” and “garlic”. It is native to the Northwestern Mediterranean, namely Valencia, Catalonia, the Balearic Islands, and eastern Andalusia in Spain; Provence in France; and Sicily and Calabria in Italy.
Aioli is an emulsion, like mayo. The process of emulsification happens when two substances that don’t want to mix are forced to mix. In cooking, this usually refers to oil being mixed into something water-based. Nowadays, in the U.S., the word “aioli” often refers to any flavored mayonnaise. In Spain, the original recipe is olive oil emulsified into mashed garlic with a pinch of salt – the absence of egg distinguishes it from mayonnaise. In France, aioli is somewhere between those two things: mayo-like, but always garlicky.
Because it’s a sauce, aioli is a flexible ingredient in your fridge. All the same, it’s especially tasty when combined with specific foods. You can use it instead of mayo, like in a sandwich, or instead of ketchup, like in a burger or as a dip for French fries or chicken tenders. It does a wonderful job of dressing up vegetables, such as boiled potatoes, brussel sprouts, asparagus, roasted eggplant, or green beans. As a sauce for meats, it goes well with grilled chicken or roasts. Aioli is especially wonderful with seafood: think crab cakes, Spanish croquetas, shrimp, deep-fried mussels, or a dollop in fish soup.
thickener: guar flour and xanthan gum
Weight: 90 g
Size: 3.1 oz
Keep refrigerated after opening. It is advisable to consume the aioli within 72 hours.
Black Tapenade - Delices du Lubéron
Les Delices du Luberon uses locally grown olives mixed with olive oil. Black Olive tapenade.