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
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.