Bagna cauda (“warm bath”) is a traditional Tuscan condiment for dressing veggies and greens. It is meant to showcase the two simple ingredients of anchovy and garlic, which are brought together with oil and butter and tempered by lemon juice. Raw or lightly steamed vegetables are the simplest pairing, but you can also use it to dress fish, especially tuna or swordfish, or dress beans. With a little extra lemon juice, it makes a fantastic salad dressing for sturdy greens.

　　

Ingredients

MAKES ABOUT 1/ 2 CUP

　　1/2 cup extra-virgin olive oil

　　3 large anchovy fillets, rinsed, dried, and finely chopped

　　3 large cloves garlic, minced

　　1 tablespoon unsalted butter

　　1/4 large lemon

　　Kosher salt, as needed

　　

Step 1

Combine the oil, anchovy, and garlic in a small saucepan over medium-low heat. Cook gently and slowly, swirling occasionally, until the garlic is very soft and the anchovy has dissolved completely, about 10 minutes. The garlic should remain pale in color; if it threatens to brown at any point, lower the heat. Off the heat, slowly whisk in the butter and add a squeeze of fresh lemon juice. Taste and season with salt as needed. (You may or may not need additional salt, depending on the anchovies you use.)

　　

Step 2

For best results, keep the bagna cauda warm as you serve it—a butter warmer (a stand that holds a ramekin over a votive candle) works perfectly.

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