Bagna cauda

Bagna cauda

By
From
Encyclopedia of Food and Cookery
Serves
6-8

An Italian garlicky sauce served hot as a dip for crisp, raw vegetables.

Bagna cauda

Ingredients

Quantity Ingredient
250g butter
4 tablespoons olive oil
4 garlic cloves, crushed
6 anchovy fillets, finely chopped
salt, if necessary

Method

  1. Heat butter and oil together in a shallow pan, add garlic and stir over medium heat until garlic is soft but not brown. Remove pan from heat and add anchovies. Return to low heat and continue cooking, stirring well with a wooden spoon, until anchovies have dissolved to a paste. Taste and season with salt if necessary. Keep hot over a candle warmer or other burner, and serve surrounded by cold, crisp raw vegetables.
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