Food Network: Bagna Cauda

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Bagna Cauda
Recipe courtesy Nigella Lawson, 2007

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

Instructions
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.