Bagna Cauda recipe image

Print Bagna Cauda

Originating in Northern Italy, this anchovy and garlic sauce is traditionally served as a dip with crudités and good bread. It's also lovely drizzled over steamed purple sprouting broccoli.

Ingredients

  • 8 garlic cloves, peeled
  • 200ml milk
  • 10 anchovy fillets, salted preferably
  • 100g softened butter
  • Olive oil, to drizzle

Method

  1. Cover the garlic with milk in a small pan and simmer until the garlic is soft.
  2. Pour the entire contents of the pan into a food processor, along with the anchovy fillets and process until smooth. Slowly add about 100g softened butter and drizzle in olive oil to taste.
  3. You should have a sloppy emulsified sauce. If the sauce separates (or splits) it can be brought back by warming gently while whisking.
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