Bagna Cauda (Hot Garlic And Anchovy Sauce)

• 12 plump cloves garlic
• 1 cup extra virgin olive oil
• 3.5 ounces (100 grams) anchovies in oil
• 1/4 cup (50 grams) of cold butter

1. Peel the garlic cloves, then mince 4 to 5 of them and finely slice the rest.
2. Place all the garlic, the olive oil, and anchovies in a small saucepan and place over VERY LOW HEAT. Cook gently for about 20 minutes, or until the garlic is soft and fragrant but do not let the garlic brown or fry (a barely-there sizzle is fine). Keep your eye on it and stir occasionally to check that there's no danger of browning the garlic.
3. Just before removing from heat, stir through the butter. Serve hot with raw or cooked vegetables cut into sticks or wedges for dipping (see note for ideas). If not using right away, keep in the refrigerator for a few days maximum.

garlic, extra virgin olive oil, anchovies, butter

Taken from food52.com/recipes/62900-bagna-cauda-hot-garlic-and-anchovy-sauce (may not work)