Bagna Cauda

Serve this Italian dipping sauce warm with raw vegetables; to keep it warm, place it in a fondue pot or a ramekin crock set over a votive candle.

  • Yield: Makes 1 cup
Bagna Cauda

Source: Martha Stewart Living, March 1995

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 2 large cloves garlic, minced
  • 10 flat anchovy fillets, finely minced

Directions

  1. Combine oil and butter in a small saucepan, and place pan over medium-low heat. Cook until butter has melted and is foamy, about 8 minutes. Reduce heat to low.

  2. Add garlic, and simmer 1 minute more, being careful garlic doesn't brown.

  3. Add anchovies, and whisk until they have melted, about 5 minutes. Remove pan from heat. Transfer sauce to a bowl; serve.

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