Bagna cauda means “warm bath” in an Italian dialect. Don’t let the anchovies steer you away. The strong flavors of garlic and anchovy are suspended in perfect balance in warm butter and olive oil. It is a delightful dipping sauce for raw vegetables, and it makes a tasty sauce for grilled vegetables and grilled or baked fish.

　　

Ingredients

makes about 1 cup

　　5 salt-packed anchovies

　　6 tablespoons (3/4 stick) butter

　　1/3 cup extra-virgin olive oil

　　3 garlic cloves, peeled and sliced very thin

　　Zest of 1 lemon

　　1/4 teaspoon fresh-ground black pepper

　　Salt

　　

Step 1

Soak in water for 5 minutes: 5 salt-packed anchovies.

　　

Step 2

Debone them and chop the fillets. There should be about 2 tablespoons.

　　

Step 3

Heat some water to a simmer in the bottom of a double boiler or small pot.

　　

Step 4

Put the anchovies in the top of the double boiler or in a medium-size nonreactive heatproof bowl set over the simmering water and add: 6 tablespoons (3/4 stick) butter, 1/3 cup extra-virgin olive oil, 3 garlic cloves, peeled and sliced very thin, Zest of 1 lemon, 1/4 teaspoon fresh-ground black pepper.

　　

Step 5

Heat and stir until the butter is melted. Taste and add as needed: Salt.

　　The Art of Simple Food