The name of this warm garlicky dip comes from the term for "hot bath." In summer, serve a bowlful at room temperature, and use it to enliven vegetables at their peak. Snack on sweet, tender figs between dips.

Martha Stewart Living, August 2006


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Put milk into a shallow dish. Add anchovy fillets; soak 10 minutes. Drain on paper towels; pat dry. Coarsely chop.

  • 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, 1 minute. Add butter. Cook, whisking, until butter has melted.

  • Remove pan from heat. Whisk in the remaining 1/4 cup oil in a slow, steady stream until mixture thickens and comes together. If the mixture separates at any point, add 2 ice cubes, and whisk until mixture comes together; remove partially melted ice cubes.

  • Whisk in lemon juice, and season with salt and pepper. Serve warm or at room temperature with the vegetables.