Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature, or reheat it gently in a saucepan.
Recipe information
Yield
makes about 1 1/4 cups
Ingredients
2 tablespoons unsalted butter
3 large garlic cloves, roughly chopped
1/2 3-ounce tin anchovy fillets, drained and roughly chopped
1/3 cup olive oil
1 tablespoon milk
Preparation
Step 1
Melt the butter in a small sauté pan over medium-low heat. Add the garlic, and cook until softened but not browned, 1 to 2 minutes. Add the anchovies and oil, and reduce heat to low. Cook, stirring occasionally, until the mixture is softened and lightly browned, about 20 minutes. Remove from heat; let cool slightly.
Step 2
Transfer the mixture to the jar of a blender, and add the milk; puree until thick and smooth, about 2 minutes. Transfer to an airtight container, and store in the refrigerator until ready to serve, preferably overnight and up to 4 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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