Bagna Cauda

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Taste and season with salt as needed.

6. 6

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

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.