Bagna Cauda

Name: Bagna Cauda
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: about 2 cups sauce
Cuisine: european
Ingredients: 1/2 cup plus 2 tablespoons extra-virgin olive oil; 4 to 5 cloves garlic, peeled and microplaned or minced; 12 anchovies preserved in olive oil, drained and chopped; 1/3 to 1/2 cup unsalted butter, cut into chunks; A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

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Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: about 2 cups sauce

Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: about 2 cups sauce

Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil

4 to 5 cloves garlic, peeled and microplaned or minced

12 anchovies preserved in olive oil, drained and chopped

1/3 to 1/2 cup unsalted butter, cut into chunks

For dipping:

A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

Directions

Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. 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. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
Dip in the crudites and eat.