Bagna Cauda Al' La Vecchia

1. 1

   Arrange your mise en place for the bagna cauda. Set out your delivery vehicles on small plates on the serving table. Make sure they are clean and fresh as they serve up almost raw.

2. 2

   Combine the oil and butter in the serving vessel and bring to a simmer. Meanwhile if you are using the bain marie method heat water in a large enough pan to hold the one you are serving from. Don't burn the butter!

3. 3

   Add the garlic and shallot for just a minute or so. Don't burn these either. Stir in the anchovies and herbs.

4. 4

   If using, stir in the mustard. This is very untraditional but whisked in, it will help to hold the emulsion together a bit longer

5. 5

   Salt to taste

6. 6

   Set your serving pot into the bain marie or over the sterno flame and let your guests tuck in with their preferred vegetable pieces

7. 7

   *For the anchovies I prefer the ones packed upright in glass jars. I almost always use Ortiz from Spain. Avoid the little tins of oil packed anchovies from Morocco. Think you hate anchovies? That's why you hate anchovies. They are the ones that appear in your worst pizza nightmare, or just as bad, on a caesar salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.