Bagna Cauda

Name: Bagna Cauda
Ingredients: 1/2 cup plus 2 tablespoons extra-virgin olive oil; 4 to 5 cloves garlic, peeled and microplaned or minced; 12 anchovies preserved in olive oil, drained and chopped; 1/3 to 1/2 cup unsalted butter, cut into chunks; A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

5 ingredients

7 steps

Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil
4 to 5 cloves garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

Directions

1

Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess.
2

Everything should begin to meld together.
3

Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated.
4

Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid.
5

If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter.
6

Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
7

Dip in the crudites and eat.