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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Martha Stewart. Great for dipping summer veggies, crackers, rustic bread. Ingredients:
whole milk, for soaking |
2 ounces anchovy fillets |
1/2 cup extra virgin olive oil |
6 garlic cloves, finely chopped |
1/4 cup unsalted butter, cut into small pieces |
1 tablespoon fresh lemon juice |
sea salt |
fresh ground black pepper |
Directions:
1. Put milk into a shallow bowl. Add anchovy fillets; soak 10 minutes. Drain on paper towels, pat dry. Coarsely chop.
2. Put 1/4 cup oil and the garlic into a small saucepan over low heat. Cook until garlic softens but does not brown, about 5 minutes. Add anchovies. Cook, whisking constantly, for 1 minute. Add butter. Cook, whisking, until butter has melted.
3. Remove from heat. WHisk in the remaiing 1/4 cup olive oil in a slow steady stream until mixture thickens and comes together. If the mixture separates at any time, add 2 ice cuses, and whisk until mixture comes together, remove partially melted ice cubes.
4. Whisk in lemon juice and season with salt and pepper. Serve warm or at room temperature.
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