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Chef John's Bagna Cauda

If there were ever a recipe to tweak to your own tastes, it's this one. You can adjust the amounts of garlic and anchovy, as well as the proportion of olive oil to butter. You can also control how long you cook the mixture before it's presented. I hear from my friends in Northern Italy that they use twice as much anchovy and garlic as I did. Serve in a small chafing dish or fondue pot with crusty bread, roasted carrots, blanched asparagus, endive, red peppers, and/or roasted potatoes.

Ingredients :

• 6 cloves garlic, roughly chopped, or more to taste
• 1 pinch kosher salt
• 6 anchovy fillets
• ½ cup extra-virgin olive oil
• 3 tablespoons butter
• 2 teaspoons red wine vinegar
• 1 pinch red pepper flakes, or to taste

Instructions :

Prep : 15M	Cook : 16 M	Ready in : 25M

Notes :

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