An Italian specialty, Bagna Cauda is a sauce made of olive oil, butter, garlic and anchovies. Serve this delicious dip with raw vegetables or warm, as a sauce over griddled meat, chicken or fish.
120ml extra-virgin olive oil
4 tbs butter
6 cloves garlic, thinly sliced
8 to 10 anchovy fillets, patted dry and finely chopped
Freshly ground black pepper
1. In a small saucepan, heat olive oil and butter over medium heat. Add garlic and anchovies. Cook gently for 5 minutes, until garlic is fragrant (but not brown). Add pepper to taste.
2. Transfer to a hot pot or heated dish and serve with vegetables.
Thanks to tescodiets.com who have provided this article.