Summer Bagna Cauda

Martha Stewart Living, 2006

Makes 6 servings

    Whole milk for soaking                                         
    2 ounces anchovy fillets                                       
    1/2 cup evoo                                                   
    6 cloves young garlic fine chop                                
    1/4 cup unsalted butter pieced (1/2 stick)                     
    1 tablespoon lemon juice                                       
    Salt and pepper                                                
    4 pounds fresh vegetables like celery endive, cukes, figs, etc.

Set out a dish of peppery extra-virgin olive oil with a dash of aged balsamic vinegar, Vincotto (sweet Italian vinegar), or verjus for dipping.

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.

MY NOTE: Seems like you might want some crusty bread too.