Chef John's Bagna Cauda

1. 1

   Grind garlic and salt together with a mortar and pestle.

2. 2

   Add anchovies; grind with mortar and pestle until a coarse paste forms.

3. 3

   Heat olive oil in a skillet over medium heat.

4. 4

   Whisk butter into oil until butter melts and foams, about 30 seconds.

5. 5

   Reduce heat to low and stir garlic-anchovy mixture into oil mixture; cook and stir until flavors blend and mixture is hot, about 5 minutes.

6. 6

   Remove from heat and stir red wine vinegar and red pepper flakes into oil mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.