Anchoïade is a sauce typical of the south of France. As its name indicates, it is made with anchovy fillets, and emulsified like a mayonnaise. It is a perfect accompaniment for a plate of crudités (raw vegetables) and hard-boiled eggs.

The sauce differs from region to region, even from family to family. Some cooks add a little lemon juice, or perhaps some parsley or basil. Do not, however, add salt, since the anchovies are already salty.

There are numerous variations. Alain Llorca, of the Negresco, make a green olive anchoïade into which he mixes a little crustless bread soaked in cream to make a smoother and milder sauce.