Recipe courtesy of Martha Stewart

Bagna Cauda

  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: about 1 1/2 cups
Save Recipe

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.

Grilled Halibut with Olive Bagna Cauda

Bagna Cauda

Tilapia with Citrus Bagna Cauda

Bagna Cauda