Bagna cauda

Method

1. 1 Peel the garlic, remove the green sprouts in the center, then simmer the garlic in milk for 20 minutes until it softens and becomes mushy.
2. 2 Remove the garlic, discard the milk, and then mash the garlic into a smooth paste.
3. 3 Simmer the crushed garlic with olive oil over very low heat, making sure it does not boil.
4. 4 Add the salted anchovies and stir for 15 minutes until the anchovies are completely dissolved and form a thick sauce.
5. 5 Beat in the butter at the end for a smooth sauce, keep warm in a small saucepan, and use as a dip for raw vegetables.

With an appliance

• Oven 50 min

  Replace step 1: put garlic and milk in a small, covered bowl, bake on the middle rack of the oven at 150 degrees for 25 minutes until the garlic is soft and the milk doesn't stick to the bottom; keep step 2 the same, discard the milk and crush the garlic before cooking the sauce.