- 1/2 cup olive oil
- 1/4 pound butter
- 3 to 5 cloves of garlic, chopped fine
- 6 anchovy fillets, mashed
- Heat the oil and butter together in a double boiler.
- In another pan, cook the garlic in a bit of the oil until it is soft.
- Add the anchovy fillets, and cook until they dissolve into a paste, about 5 minutes. Add to the pot of hot oil and butter. Keep hot and use as a dip for celery, artichoke hearts, endive, cucumbers, green onions and French bread.
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