Sauce provençale froide (“provencal cold sauce”) is a sauce made in the Provence area of France.
It is made room temperature and served room temperature with fish, grilled meats, or cold meats.
It is is somewhat like another sauce from Provence, aoili, except that sauce provençale froide is somewhat more translucent than aoili.
It is traditionally made in a mortar from anchovies, cold water, egg yolk, garlic, lemon juice, and olive oil.
The ingredients are pounded and blended in a mortar, with the oil being dribbled in at the end to make an emulsion. Overall, it is an easy sauce that while it would have taken a good deal of time with a mortar and a whisk, can now be made quite quickly with a food processor or blender.
Store in refrigerator in a tightly-sealed container for up to a few days.
Sauce provençale froide. Le Guide Gantié Provence – Côte d’Azur : Répertoire de recettes Provençales. Retrieved October 2013 from http://recettes.guidegantie.com/traditionnelle.php?id=6655