Ingredients: 1 1/2 cups olive oil 6 cloves garlic, finely chopped 1/2 cup melted butter 10 anchovies, drained and finely chopped salt, optional assorted vegetables, for serving

Recipe Info Rating: 0 Contributor: admin

Serve with a platter of raw or grilled vegetables, such as celery, zucchini, carrots, fennel, individual Belgian endive leaves and bell pepper strips. Spear vegetable pieces on a fork and dip in hot sauce for a few seconds. Heat 1/4 cup olive oil in 1-quart saucepan over medium heat. Add garlic and cook, stirring, until slightly softened but not browned, about 2 minutes. Remove from heat and add remaining 1 1/4 cups olive oil, butter and anchovies. Return pan to medium heat and stir to mix thoroughly. Taste and add salt if needed (anchovies are salty). Remove from heat and serve. (Sauce may be made ahead and kept refrigerated in covered jar.)

Serving Size: 96