Bagna Cauda

Name: Bagna Cauda
Ingredients: 1/2 cup extra-virgin olive oil; 3 large anchovy fillets, rinsed, dried, and finely chopped; 3 large cloves garlic, minced; 1 tablespoon unsalted butter; 1/4 large lemon; Kosher salt, as needed

6 ingredients

7 steps

Ingredients

1/2 cup extra-virgin olive oil
3 large anchovy fillets, rinsed, dried, and finely chopped
3 large cloves garlic, minced
1 tablespoon unsalted butter
1/4 large lemon
Kosher salt, as needed

Directions

1

Combine the oil, anchovy, and garlic in a small saucepan over medium-low heat.
2

Cook gently and slowly, swirling occasionally, until the garlic is very soft and the anchovy has dissolved completely, about 10 minutes.
3

The garlic should remain pale in color; if it threatens to brown at any point, lower the heat.
4

Off the heat, slowly whisk in the butter and add a squeeze of fresh lemon juice.
5

Taste and season with salt as needed.
6

(You may or may not need additional salt, depending on the anchovies you use.)
7

For best results, keep the bagna cauda warm as you serve ita butter warmer (a stand that holds a ramekin over a votive candle) works perfectly.