Classic Bagna Cauda

This recipe appeared in an article in The Times by Craig Claiborne. The sauce is timeless, but you may want to update the selection of vegetables.

Ingredients

• ½ cup unsalted butter
• ¼ cup olive oil
• 6 cloves garlic, peeled and sliced tissue-thin
• One 2-ounce can anchovy fillets, drained
• Salt, if needed
• Fresh vegetables, for serving

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    143 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 29 milligrams cholesterol; 209 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 10

Preparation

1. Combine the butter and oil in a saucepan and add the garlic. Cook over the lowest heat for 15 minutes without letting the mixture boil.
2. Chop the anchovies and add to the oil. Stir until the anchovies dissolve. Do not let the sauce boil or brown. Season with salt if needed. Keep hot over a candle or spirit lamp. (See note.)
3. Prepare an assortment of raw vegetables, like cucumber, cauliflowerettes, strips of green pepper, celery, carrots and endive. Serve separately for dipping.

• I left this line because it’s a great snapshot of a time when chafing dishes and double boilers were kitchen staples. Now I’d simply say, “Eat right away!”

25 minutes