Summer Bagna Cauda

1. 1

   Put milk into a shallow bowl.

2. 2

   Add anchovy fillets; soak 10 minutes.

3. 3

   Drain on paper towels, pat dry.

4. 4

   Coarsely chop.

5. 5

   Put 1/4 cup oil and the garlic into a small saucepan over low heat.

6. 6

   Cook until garlic softens but does not brown, about 5 minutes.

7. 7

   Add anchovies.

8. 8

   Cook, whisking constantly, for 1 minute.

9. 9

   Add butter.

10. 10

    Cook, whisking, until butter has melted.

11. 11

    Remove from heat.

12. 12

    WHisk in the remaiing 1/4 cup olive oil in a slow steady stream until mixture thickens and comes together.

13. 13

    If the mixture separates at any time, add 2 ice cuses, and whisk until mixture comes together, remove partially melted ice cubes.

14. 14

    Whisk in lemon juice and season with salt and pepper.

15. 15

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.