Bagna Cauda

From "The Classic Italian Cookbook" by Marcella Hazan

3/4 cup olive oil

3 T. butter

2 tsp. finely chopped garlic

8 to 10 flat anchovy fillets, chopped

1 tsp. salt

1. Heat oil and butter in a pot over medium-high heat until butter is thoroughly liquified and barely begins to foam. (Don't wait for the foam to subside or the butter will be too hot.) Add the garlic and sauté very briefly. It must not take on any color. Add the anchovies and cook over very low heat, stirring frequently, until the anchovies dissolve into a paste. Add the salt, stir, and bring to the table along with raw vegetables.