Chef John's Bagna Cauda
Ingredients25 m servings 87
- Grind garlic and salt together with a mortar and pestle. Add anchovies; grind with mortar and pestle until a coarse paste forms.
- Heat olive oil in a skillet over medium heat. Whisk butter into oil until butter melts and foams, about 30 seconds. 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. Remove from heat and stir red wine vinegar and red pepper flakes into oil mixture.
Per Serving: 87 calories; 9.3 0.5 0.5 7 96 Full nutrition
ReviewsRead all reviews 3
It's a dip! It's a drizzle! No! It's SUPER CONDIMENT! Able to dress crudites in a single spoonful. Able to bathe breads with a quick swirl. And it really is great on a flat bread with your other...
An awesome start! We used 9 cloves of roasted garlic (I think roasting gave an extra layer of flavour) & 7 fresh anchovy fillets. I also cooked it with some sliced onion in the mixture and then ...