Recipe#9582

Title: Bagna Cauda 02

rec.food.recipes archive

1/2 cup olive oil
 1/4 pound butter
 3 to 5 cloves garlic, chopped fine
 6 anchovy fillets, mashed
 Pepper
 Heat the oil and butter together in a double boiler.  In another
 pan, cook the garlic in a bit of the oil until it is soft.  Add
 the anchovy fillets, and cook until they dissolve into a paste,
 about 5 minutes.  Add to the pot of hot oil and butter.
 Keep hot and use as a dip for celery, artichoke hearts, endive,
 cucumbers, green onions and French bread.