Bagna Cauda

This was another fish at our Seven Fishes Christmas Eve dinner.

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. Cook over the lowest heat for 15 minutes without letting the mixture boil.

2. Chop the anchovies and add to the oil. Stir until the anchovies dissolve. Do not let the sauce boil or brown. Season with salt if needed. Keep hot over a candle or spirit lamp.

3. Prepare an assortment of raw vegetables, like cucumber, cauliflowerettes, strips of green pepper, celery, carrots and endive. Serve separately for dipping.

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