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 crudites.
- 10 Tbsp. butter
- 1 (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
- 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.
- Transfer the anchoïade to a medium bowl and serve at room temperature with an assortment of crudités.