Chef John's Bagna Cauda recipe
All Recipes Appetizers and Snacks SeafoodIngredients
- 6 cloves garlic, roughly chopped, or more to taste 1 pinch kosher salt 6 anchovy fillets ½ cup extra-virgin olive oil 3 tablespoons butter 2 teaspoons red wine vinegar 1 pinch red pepper flakes, or to taste
Nutrition Info
- 87.3 caloriescarbohydrate: 0.5 gcholesterol: 7 mgfat: 9.3 gfiber: : -protein: 0.5 gsaturatedFat: 2.4 gservingSize: -sodium: 95.6 mgsugar: : -transFat: : -unsaturatedFat: : -
Directions Chef John's Bagna Cauda
Directions
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Grind garlic and salt together with a mortar and pestle. Add anchovies, grind with mortar and pestle until a coarse paste forms.
Heat olive oil in a skillet over medium heat. Whisk butter into oil until butter melts and foams, about 30 seconds. Reduce heat to low and stir garlic-anchovy mixture into oil mixture, cook and stir until flavors blend and mixture is hot, about 5 minutes. Remove from heat and stir red wine vinegar and red pepper flakes into oil mixture.