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“From Martha Stewart. Great for dipping summer veggies, crackers, rustic bread.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put milk into a shallow bowl. Add anchovy fillets; soak 10 minutes. Drain on paper towels, pat dry. Coarsely chop.
  2. Put 1/4 cup oil and the garlic into a small saucepan over low heat. Cook until garlic softens but does not brown, about 5 minutes. Add anchovies. Cook, whisking constantly, for 1 minute. Add butter. Cook, whisking, until butter has melted.
  3. Remove from heat. WHisk in the remaiing 1/4 cup olive oil in a slow steady stream until mixture thickens and comes together. If the mixture separates at any time, add 2 ice cuses, and whisk until mixture comes together, remove partially melted ice cubes.
  4. Whisk in lemon juice and season with salt and pepper. Serve warm or at room temperature.

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