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Bagna Cauda
Bagna cauda, meaning "hot bath" in Italian, is a warm dip of garlic, anchovies, butter and olive oil. It's typically served in the colder months with bread and/or crudite for dipping.
Portions6 servings
Instructions
- 1
Blend oil, butter, anchovies and garlic in a food processor until smooth.
- 2
Transfer to a heavy medium-size saucepan and cook over low heat for 15 minutes, stirring occasionally. (Sauce will separate.) Season with salt and pepper.
- 3
Pour sauce into fondue pot or other flameproof casserole and set over an alcohol burner or gas table burner to keep warm.
- 4
Serve with vegetables and bread.