Page title and description
Salad dressings & dips
Bagna Cauda
Originating in Northern Italy, this anchovy and garlic sauce is traditionally served as a dip with crudités and good bread. It's also lovely drizzled over steamed purple sprouting broccoli.
Ingredients
- 8 garlic cloves, peeled
- 200ml milk
- 10 anchovy fillets, salted preferably
- 100g softened butter
- olive oil, to drizzle
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
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Step 1
Cover the garlic with milk in a small pan and simmer until the garlic is soft.
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Step 2
Pour the entire contents of the pan into a food processor, along with the anchovy fillets and process until smooth. Slowly add about 100g softened butter and drizzle in olive oil to taste.
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Step 3
You should have a sloppy emulsified sauce. If the sauce separates (or splits) it can be brought back by warming gently while whisking.