Bagna Cauda

Directions

1. 1
   Soak in water for 5 minutes: 5 salt-packed anchovies.
2. 2
   Debone them and chop the fillets.
3. 3
   There should be about 2 tablespoons.
4. 4
   Heat some water to a simmer in the bottom of a double boiler or small pot.
5. 5
   Put the anchovies in the top of the double boiler or in a medium-size nonreactive heatproof bowl set over the simmering water and add: 6 tablespoons (3/4 stick) butter, 1/3 cup extra-virgin olive oil, 3 garlic cloves, peeled and sliced very thin, Zest of 1 lemon, 1/4 teaspoon fresh-ground black pepper.
6. 6
   Heat and stir until the butter is melted.
7. 7
   Taste and add as needed: Salt.