This warm sauce, prepared by melting plenty of garlic with anchovies and olive oil over low heat, is the traditional dipping accompaniment for raw vegetables in the Piedmont region of Italian cuisine. With its salty and intense umami taste, it adds a shared pleasure to the table.
Heat the olive oil and butter in a small pot over low heat, then add the sliced garlic; cook for 10 minutes until softened, without letting it color.
Add the anchovy fillets and mash them with a wooden spoon until dissolved, ensuring the sauce achieves a smooth consistency.
Add optional black pepper and keep the sauce warm over a low heat source, serving alongside raw vegetables.
Allergen: contains fish (anchovy) and dairy products (butter). Important: cook the garlic slowly over low heat, at high heat it can burn quickly and become bitter. Note: keep the sauce warm on a low warmer throughout service, once it cools the butter solidifies and ruins the consistency.
Mashing the anchovy fillets with a wooden spoon over low heat as you add them lets the sauce achieve a smooth uniformity; anchovies left in chunks can give the sauce an uneven taste.
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