Recipe courtesy of Martha Stewart

Bagna Cauda

Name: Bagna Cauda
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: about 1 1/2 cups
Ingredients: 10 to 12 salt-packed anchovies; 6 cloves garlic; Coarse salt and freshly ground pepper; 1 cup extra-virgin olive oil; 4 tablespoons (1/2 stick) unsalted butter; A few drops red-wine vinegar; 1/2 lemon, zested (optional); Assorted raw vegetables

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Level: Intermediate
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: about 1 1/2 cups

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Ingredients

10 to 12 salt-packed anchovies

6 cloves garlic

Coarse salt and freshly ground pepper

1 cup extra-virgin olive oil

4 tablespoons (1/2 stick) unsalted butter

A few drops red-wine vinegar

1/2 lemon, zested (optional)

Assorted raw vegetables

Directions

Under cold running water, rinse anchovies. Blot dry, and remove all bones. In a mortar use the pestle to pound the garlic to a paste with a little salt and pepper. Add anchovies, and pound until roughly mashed.
In a small saucepan, warm olive oil and butter over medium-low heat. Add half the anchovy mixture, the red wine vinegar, and lemon zest. Gently simmer 2 minutes. Stir in remaining anchovy mixture. Taste, and adjust for seasoning. Transfer sauce to a warmed bowl or individual ramekins. Serve with assorted raw vegetables.