This Piedmontese sauce is kept hot and served as a dip for raw vegetables. Olive oil and butter are warmed gently, garlic is sauteed briefly, and anchovies are worked into a smooth paste over simmering water.
Ingredients
Equipment
Method
- Choose a pot of simmering water that can act as the base for a double boiler, and bring the water to a lively simmer.
- In the pot you will use for the sauce, combine the oil and butter over medium-low heat. Heat until the butter is fully melted and just begins to foam.
- Add the garlic and saute very briefly, without letting it take on any color.
- Set the sauce pot over the simmering water. Add anchovies and cook, stirring frequently and mashing with the back of a wooden spoon until they dissolve into a paste. Add salt, stir, and bring to the table over a warming apparatus.