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Serve this Italian dipping sauce warm with raw vegetables; to keep it warm, place it in a fondue pot or a ramekin crock set over a votive candle.

Martha Stewart Living, March 1995

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Yield:
Makes 1 cup
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Ingredients

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Directions

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  • Combine oil and butter in a small saucepan, and place pan over medium-low heat. Cook until butter has melted and is foamy, about 8 minutes. Reduce heat to low.

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  • Add garlic, and simmer 1 minute more, being careful garlic doesn't brown.

  • Add anchovies, and whisk until they have melted, about 5 minutes. Remove pan from heat. Transfer sauce to a bowl; serve.

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