Bagna Cauda
This flavorful anchovy dipping sauce is a delightful addition to your table. A blend of garlic, anchovies, and butter creates a rich and savory dip that pairs perfectly with an assortment of fresh vegetables. Just a few simple steps to create a creamy and indulgent sauce that will elevate your snacking experience.
— Constant Cookbook
Ingredients
- 125ml/4fl oz extra virgin olive oil
- 4-5 cloves of garlic
- 12 anchovies
- 120g/4oz unsalted butter
- Selection of raw vegetables such as fennel, cauliflower
Instructions
- Put the olive oil in a pan with the garlic and anchovies and stir over a low heat for a few minutes.
- Whisk in 90g of the butter, and as soon as it has melted, remove from the heat and whisk a few more times so that everything is creamy and amalgamated.
- Taste, and if you feel you want this dipping sauce, which is meant to be pungent but not acrid, a little more mellow, then whisk in two more tablespoons of butter.
- Pour into a fondue dish over a flame or just serve in a very warm bowl.
- Serve with the vegetable crudités for dipping.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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