This warm sauce of slowly softened garlic, anchovies, and olive oil is a traditional dip for raw vegetables in Italy’s Piedmont region. Its salty, deeply savory flavor makes it a delicious centerpiece for sharing.
Heat the olive oil and butter in a small saucepan over low heat. Add the sliced garlic and cook for 10 minutes, until softened but not browned.
Add the anchovy fillets and mash them with a wooden spoon until they melt into a smooth sauce.
Add black pepper if desired. Keep the sauce warm on a low-temperature warmer and serve with raw vegetables.
Allergen: Contains fish (anchovies) and dairy (butter). Important: Cook the garlic slowly over low heat; it can burn quickly and turn bitter over high heat. Keep the sauce warm on a low-temperature warmer while serving; as it cools, the butter will solidify and change its texture.
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