Bagna Cauda

Method

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1. Simmer the garlic in the milk for 20 minutes over low heat, until completely soft and the milk has gone. Discard any milk that remains.

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2. Crush the poached garlic to a paste with the back of a fork.

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3. Put the garlic paste, anchovies and olive oil in a small heavy pan over the lowest heat you can manage.

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4. Cook 20 minutes, stirring and pressing, until the anchovies have completely dissolved into the oil. It must never sizzle.

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5. Whisk in the butter a few pieces at a time until the sauce is glossy and slightly thickened.

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6. Add the pepper. It will not need salt.

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7. Pour into a warmed earthenware pot over a burner and serve with the raw vegetables and potatoes around it.

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Chef’s Tips

• Poach the garlic in milk first. It is what makes it digestible.
• The lowest heat you have. Sizzling oil turns it bitter.
• Keep it warm at the table, not hot.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Raw vegetables
• A glass of Barbera
• Boiled eggs

Storage & Reheating

Refrigerated for 5 days. Rewarm very gently — it separates if boiled.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.