10 to 12 salt-packed anchovies
6 cloves garlic
Coarse salt and freshly ground pepper
1 cup extra-virgin olive oil
4 tablespoons (1/2 stick) unsalted butter
A few drops red-wine vinegar
1/2 lemon, zested (optional)
Assorted raw vegetables
Under cold running water, rinse anchovies. Blot dry, and remove all bones. In a mortar use the pestle to pound the garlic to a paste with a little salt and pepper. Add anchovies, and pound until roughly mashed.
In a small saucepan, warm olive oil and butter over medium-low heat. Add half the anchovy mixture, the red wine vinegar, and lemon zest. Gently simmer 2 minutes. Stir in remaining anchovy mixture. Taste, and adjust for seasoning. Transfer sauce to a warmed bowl or individual ramekins. Serve with assorted raw vegetables.