This classic dipping sauce is traditionally served in a terracotta pot over a candle flame, but it also works at room temperature. Pour in a little milk to add creaminess, or for a modern twist, follow the lead of chef and writer David Tanis by adding a dollop of crème fraîche. As for things to dip, go for whatever suits the season – we've chosen roasted winter vegetables and bitter leaves.
- 125 ml (½ cup) mild-flavoured extra-virgin olive oil
- 125 gm butter, coarsely chopped, at room temperature
- 12 high-quality anchovy fillets
- 5 garlic cloves, finely chopped
- Raw and cooked vegetables for dipping, such as roasted Jerusalem artichoke, cauliflower and beetroot, and radicchio leaves
- Crusty bread (optional), to serve
- 1Process oil, butter, anchovies and garlic in a blender until smooth, then transfer to a saucepan over low heat. Stir occasionally until the flavour of the garlic softens and mixture splits (8-10 minutes). Season to taste and serve with roasted vegetables, bitter leaves and crusty bread on the side.