Recipe: Bagna Cauda

1. Place 1 c. of olive oil, 6 oz. of anchovies and 1½ oz. of garlic in a blender. Purée until smooth.

2. Place the remaining olive oil and the puréed olive oil in a nonstick sauce pan. Bring to a boil and simmer for 1 minute.

3. Allow to cool for 5 minutes. Whisk in the butter. Place in a storage container. Cover and refrigerate until needed.

4. To serve: warm in a microwave or nonstick sauté pan. Whisk together before serving.