Anchoiade

1. Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor.

2. Blend until very smooth.

3. Spoon into a serving dish and top with the parsley.

4. Cover tightly and chill for at least 2 hours, or up to 48 hours before serving.

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Nutrient	Quantity
Total fats	1.0435 g
Protein	35.0834 g
Carbohydrates	6.0698 g
Energy	190.4025 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0331 g
Water	211.8393 g
Aspartic acid	0.1175 g
Calcium, Ca	252.035 mg
Lutein + zeaxanthin	836.55 g
Fiber, total dietary	0.81 g
Carotene, beta	758.85 g
Niacin	2.172 mg
Vitamin A, RAE	114.15 g
Arginine	0.1134 g
Riboflavin	0.2862 mg
Glutamic acid	0.1582 g
Sodium, Na	131.33 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0267 g
Total lipid (fat)	1.0435 g
Manganese, Mn	0.3023 mg
Proline	0.047 g
Fatty acids, total saturated 16:0	0.1786 g
Choline, total	115.9 mg
Sugars, total	0.2775 g
Serine	0.0489 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.0653 g
Fatty acids, total saturated 20:4 undifferentiated	0.0884 g
Vitamin B-6	0.4028 mg
Selenium, Se	30.705 g
Ash	2.6966 g
Fatty acids, total saturated 18:1 undifferentiated	0.1687 g
Pantothenic acid	0.1494 mg
Phenylalanine	0.0491 g
Copper, Cu	0.4981 mg
Thiamin	0.2469 mg
Retinol	51 g
Methionine	0.0177 g
Iron, Fe	3.8339 mg
Carbohydrate, by difference	6.0698 g
Phosphorus, P	342.43 mg
Folate, total	48.75 g
Tocopherol, gamma	0.0795 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0391 g
Alanine	0.049 g
Cholesterol	85 mg
Valine	0.0694 g
Fatty acids, total saturated 18:2 undifferentiated	0.1078 g
Glycine	0.0517 g
Fatty acids, total saturated 14:0	0.0046 g
Zinc, Zn	2.0524 mg
Isoleucine	0.0502 g
Fatty acids, total polyunsaturated	0.345 g
Leucine	0.0768 g
Vitamin A, IU	1434.95 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0204 g
Folate, DFE	48.75 g
Tryptophan	0.0166 g
Vitamin C, total ascorbic acid	24.9288 mg
Phytosterols	0.75 mg
Tyrosine	0.0245 g
Vitamin B-12	1.7 g
Vitamin K (phylloquinone)	246.425 g
Fatty acids, total saturated	0.2491 g
Histidine	0.0262 g
Fatty acids, total monounsaturated	0.1954 g
Threonine	0.0419 g
Folate, food	48.75 g
Vitamin E (alpha-tocopherol)	0.9745 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0561 g
Magnesium, Mg	47.64 mg
Lysine	0.0681 g
Potassium, K	557.5525 mg
Cystine	0.0119 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	5 cloves	22.35	4.959	0.075
Extra virgin olive oil	0.75 cup	151.3	0	0.85
Parsley	0.25 cup	5.4	0.9495	0.1185
black pepper	0	0	0	0
red wine vinegar	0.25 cup	11.3525	0.1613	0
anchovy fillet	6 ounces	151.3	0	0.85