could use olive oil or olive oil butter mix
Anchovy Dip with Crudités (Anchoïade)
In this robust dip, salty crushed anchovies blend with sweet butter into a pungent combination—a perfect counterpoint to the sweetness of plain raw and cooked vegetables, also called crudités.
10 tbsp. butter
300-ml (about 3 oz.) jar of boneless anchovy filets,
drained
Assortment of crudités, such as celery and carrot
sticks, endive leaves, tomato wedges, boiled
potatoes, as well as hard-cooked eggs
300-ml (about 3 oz.) jar of boneless anchovy filets,
drained
Assortment of crudités, such as celery and carrot
sticks, endive leaves, tomato wedges, boiled
potatoes, as well as hard-cooked eggs
1. Combine butter and anchovy filets in a small saucepan. Heat over medium heat, crushing and stirring the anchovies with a fork as butter melts. Cook, stirring with the fork, until hot throughout, 3–4 minutes.
2. Transfer the anchoïade to a medium bowl and serve at room temperature with an assortment of crudités.
MAKES ABOUT 1 CUP
