Classic Bagna Cauda

• 1/2 cup unsalted butter
• 1/4 cup olive oil
• 6 cloves garlic, peeled and sliced tissue-thin
• One 2-ounce can anchovy fillets, drained
• Salt, if needed
• Fresh vegetables, for serving

1. Combine the butter and oil in a saucepan and add the garlic.
2. Cook over the lowest heat for 15 minutes without letting the mixture boil.
3. Chop the anchovies and add to the oil.
4. Stir until the anchovies dissolve.
5. Do not let the sauce boil or brown.
6. Season with salt if needed.
7. Keep hot over a candle or spirit lamp.
8. (See note.)
9. Prepare an assortment of raw vegetables, like cucumber, cauliflowerettes, strips of green pepper, celery, carrots and endive.
10. Serve separately for dipping.

unsalted butter, olive oil, garlic, anchovy, salt, fresh vegetables

Taken from cooking.nytimes.com/recipes/1012852 (may not work)