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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.

Yield: makes About 1 Cup

Ingredients

  • 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

Instructions

  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.

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