Garlic, Oil And Anchovy Sauce (Bagna Cauda)

• 4 tablespoons olive oil
• 1 tablespoon finely minced garlic
• 1/2 cup dry white wine
• 8 tablespoons butter, cut into small squares
• 1 tablespoon finely chopped anchovies or anchovy paste
• Freshly ground pepper to taste

1. Heat the oil in a saucepan and add the garlic.
2. Cook briefly, stirring, without browning.
3. Add the wine and cook until reduced by half.
4. Add the butter, a little at a time, beating rapidly with a wire whisk.
5. Stir in the anchovy, season with pepper and serve hot.

olive oil, garlic, white wine, butter, anchovies, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10474 (may not work)