Bagna Cauda Butter

1. 1

   Heat the olive oil in a small saucepan over low heat.

2. 2

   When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring, until the garlic becomes toasty brown and the anchovies dissolve, about 10 minutes.

3. 3

   Let cool completely.

4. 4

   Process the butter in a food processor until smooth and creamy.

5. 5

   Add the cooled garlic-anchovy mixture and a pinch of salt.

6. 6

   Process until well blended.

7. 7

   Taste and add more salt if needed.

8. 8

   Transfer to a bowl and stir in the parsley.

9. 9

   Refrigerate until firm enough to shape into a log.

10. 10

    Put an 18-inch sheet of aluminum foil on your work surface.

11. 11

    Spoon the butter down the center of the foil into a log about 1 1/2 inches in diameter.

12. 12

    Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll.

13. 13

    Refrigerate for up to 1 week, or freeze for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.