Bagna Cauda(Garlic, Oil and Anchovy Sauce)
Bagna Cauda(Garlic, Oil And Anchovy Sauce) is an moderately easy dinner. Made with 4 tbsp. olive oil, 1 tbsp. finely minced garlic, 1/2 c. dry white wine, 8 tbsp. butter, cut into small sq. and 1 tbsp. finely chopped anchovies or anchovy paste, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Heat the oil in a saucepan and add the garlic.
Cook briefly, stirring, without browning.
Add the wine and cook until reduced by half.
Add the butter, a little at a time, beating rapidly with a wire whisk.
Stir in the anchovy, season with pepper and serve hot. Yield: about 3/4 cup.
π· Perfect Pairings
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