BAGNA CAUDA

Bagna Cauda image

Literally translated as "hot bath," this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet.

Categories Condiment/Spread Fish Garlic Vegetable Appetizer Buffet Winter Christmas Eve Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 6

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Ingredients

3/4 cup olive oil
6 tablespoons (3/4 stick) unsalted butter, room temperature
12 anchovy fillets
6 large garlic cloves, chopped
Assorted fresh vegetables, cut into bite-size pieces
1 1-pound loaf crusty Italian or French bread, cutinto 2-inch sections

Steps:

Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper.
Pour sauce into fondue pot or other flameproof casserole. Set pot over alcohol burner or gas table burner to keep warm. Serve with vegetables and bread.

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