Bagna Cauda
ВЅ cup extra-virgin olive oil
Вј cup ghee
6 large cloves garlic, peeled and minced
One 2-ounce tin anchovies
Вј teaspoon salt
- Combine all the ingredients in a small saucepan and cook over low heat, for about 10 minutes, allowing the flavors to meld.
- Mash up the anchovies with a fork until they have disintegrated in the oil/ghee mixture.
- Serve hot.
NOTES: A garlic press makes very quick work of mincing the garlic. A squeeze or two of lemon juice would brighten up this sauce that much more.
