Instructions

In a saucepan, heat 1/4 cup of the oil over medium heat. Add the garlic and cook, stirring, until fragrant and soft, about 1 minute. Add the remaining 3/4 cup oil and the butter and cook gently, stirring, to melt the butter. Add anchovies, lower the heat to low, and cook, stirring, until the anchovies dissolve, 5 to 10 minutes. Remove from the heat and stir in the lemon juice. Adjust the seasoning to taste with salt, pepper, and cayenne (keeping in mind that the anchovies are salty).
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Decoratively arrange the vegetables on a large platter and season lightly with salt. Transfer the anchovy mixture to an earthenware pot, or fondue pot fitted with a flame underneath, and place in the middle of the vegetables. Keep the sauce hot over a small flame. Serve immediately with long handled forks for dipping the vegetables into the sauce.
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Yield: 6 to 8 servings