As seen in our FEAST OF THE SEVEN FISHES night before Christmas dinner show.
1/2 cup unslated butter
1/2 cup EVOO
1/3 cp chopped anchovies
1 head garlic, cloves split, sprout removed, chopped coarsely
Melt butter in small sauce pan over low heat; add EVOO and anchovies. Stir until anchovies dissolve about 2 minutes. Combine milk and garlic in small sauce pan and bring to simmer. Cook until garlic is tender. Place into serving container over candle to keep warm during service.
Serving suggestions: carpaccio of beef or salmon; thin sliced pork; vegetable crudities (especially celery!); and salt cod arncini.