Anchovy Sauce

2 (56 g) cans anchovies in olive oil
2 cloves garlic
2 sprigs thyme or ¼ tsp dried
1½ tbsp mustard, Dijon-style
3 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
NY cut pepper, to taste
2 cups EV olive oil

Combine anchovies, (with the oil) garlic, thyme, Dijon mustard, SIDS LOW SUGAR RASPBERRY VINEGAR and pepper (or ground black) in a blender or food processor and purée for about 1 minute.
With the machine running, add the olive oil in a thin stream and process until the mixture is thick and smooth.
The sauce will keep well in the refrigerator for several weeks.
Tips: The sauce will not be as salty or as heavily flavoured as the anchovies themselves. However, it does have some noticeable salt and you can reduce this before making the sauce. Soak the anchovies in cold water or milk for at least 15 minutes, or up to an hour, then drain and pat dry. You may also want to reduce the overall amount of salt in your meal. Always keep in mind that a little anchovy goes a long way. The same rule applies to the sauce, so use it sparingly at first and add more if needed.
The anchovy sauce here is very similar to anchoïade, which is a popular sauce in Provence, a southern region of France. The primary difference is that the traditional Provençal sauce tends to use white wine vinegar rather than the red variety preferred here.
Anchovy Paste: is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock and is a mass-produced product. It has been used for centuries to provide flavour to foods and as a source of nutrients and it is a part of the cuisines of Great Britain, Italy, the Philippines and Vietnam. It is a major export product of Morocco.
Anchovy paste has been used for centuries as a source of nutrients and to provide flavour to foods. Allec, a food byproduct used as a condiment that dates to the times of classical antiquity and Ancient Rome, is the paste left over from the preparation of liquamen (a predecessor to garum prepared using various oily fish, including anchovies) that has been described as a "precursor to anchovy paste". Anchovy paste has also been described as a "descendant of garum".