Bagna Cauda

1. 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. 2

   Everything should begin to meld together.

3. 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. 4

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

5. 5

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

6. 6

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

7. 7

   Dip in the crudites and eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.