Ingredients
Method
- Prepare the aromatics by peeling and finely mincing 6 large cloves (approx. 1 oz / 30g) of garlic; using a garlic press is highly recommended to achieve a smooth texture that melts into the sauce.
- In a small saucepan, combine 0.5 cup (3.7 oz / 108g) of extra-virgin olive oil, 0.25 cup (1.9 oz / 55g) of ghee, the minced garlic, the entire 2 oz (56g) tin of anchovies (including oil if desired for extra flavor), and 0.25 tsp (1.5g) of salt.
- Place the saucepan over low heat and cook gently for approximately 10 minutes; it is crucial to keep the heat low so the garlic softens without browning and the flavors meld together.
- Using a fork, mash the anchovies against the bottom or sides of the saucepan until they have completely disintegrated and emulsified into the oil and ghee mixture.
- Transfer the Bagna Cauda to a warmed ceramic bowl or a fondue pot with a tea light to keep it warm, and serve immediately with crusty bread and fresh vegetables.
- Keep it Warm: Bagna Cauda literally translates to "hot bath." As the temperature drops, the oil and ghee can separate or solidify.
- Serve this in a pre-warmed heavy ceramic crock or a fondue pot with a tea light underneath to maintain that silky, dippable consistency.
Low and Slow is Key: The most critical step is managing the heat. Garlic becomes bitter if it browns or burns. Keep your flame on the lowest setting to ensure the garlic sweetens and softens gently into the oil without frying.
Quality Matters: Since this recipe relies on only three main ingredients, their quality will define the taste. Use a robust, peppery extra-virgin olive oil and high-quality anchovies packed in olive oil rather than brine for a smoother, richer flavor.
Texture Control: For a more rustic texture, hand-mincing is fine, but for that traditional creamy emulsion where the garlic disappears into the sauce, use a garlic press or even smash the cloves into a paste with the side of a knife and a pinch of salt before cooking.