« Food & Drinks

It's considered an Hors d'oeuvre, but it's so rich it'll fill you

by Jack Taylor

My Father loved Bagna Cauda (bon-yah caw-dah), an Italian dipping sauce that's mostly oil, but my Mother hated it because he would sweat garlic days later.  It's scrumptious, oily, salty, fishy and the only healthy thing about it is the vegetables you can dip into it.  Here we go.

1/2 cup extra virgin olive oil
1/4 vegetable oil
1/2 cup salted butter
10 cloves of garlic, minced 
2  (2 ounce) tins anchovy fillets (you can drain, but don't)

Put it all in a large saucepan, heat and stir.  Once the butter and anchovies dissolve, it's ready to go.
Leave in the saucepan for dipping raw vegetables like fennel, cauliflower, broccoli, raw cabbage or lettuce wedges and,my favorite, any tasty, fresh bread chunks.