Bagna Cauda Recipe

Bagna Cauda
Bagna Cauda is an anchovy and garlic dip that is served hot. We like this recipe. Adapted from "The Sheraton World Cookbook," edited by Vera Krijn.

Ingredients:

2 1/4 cream
10 anchovies, or more or less to taste
2 Tbsp butter, no substitutions
2 Tbsp olive oil
2 Tbsp fresh parsley, finely chopped
1 1/2 t garlic, finely chopped
1/8 t white pepper

Procedure:

Bring cream to boil in a heavy bottomed saucepan. Reduce heat slightly, then reduce liquid to about a cup, stirring frequently. Remove from heat and keep warm. Mash anchovies with a fork. In a separate saucepan over low heat, add oil and butter, stirring to melt. Add in the rest, then stirring constantly with a whisk, slowly add in the hot, reduced cream in a stream. Simmer low for about 2 minutes to blend flavors; do not let dip boil. Consistency will be sauce like thin mayonnaise. Serve hot in chafing dish or fondue pot with fresh crudité, assorted marinated vegetables, sliced baguette and crisp bread sticks.

Krijn, Vera, Ed. The Sheraton World Cookbook. New York: Bobbs-Merrill, 1982.