Bagna Cauda(Garlic, Oil And Anchovy Sauce) - cooking recipe

Ingredients

4 Tbsp. olive oil
1 Tbsp. finely minced garlic
1/2 c. dry white wine
8 Tbsp. butter, cut into small sq.
1 Tbsp. finely chopped anchovies or anchovy paste
freshly ground pepper to taste

Preparation

Heat the oil in a saucepan and add the garlic.
Cook briefly, stirring, without browning.
Add the wine and cook until reduced by half.
Add the butter, a little at a time, beating rapidly with a wire whisk.
Stir in the anchovy, season with pepper and serve hot. Yield:
about 3/4 cup.