Sorry Mr. Ferguson, had to beat you to the recipe. ;-)
Here's mine, although I'm sure it's not 100% traditional. I used it in my Christmas dinner, and it
tasted wonderfully rich.
Dipped celery and crusty bread in it, really worked great. I do believe I ended up eating more of
this than anything else for the meal. Just kept coming back for more.
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Bagna Cauda (Thanks to everyone for the spelling correction)
Category : Appetizer; Seafood Dish; Dipping Sauce; Traditional Ethnic (Italian) Servings : estimate
will handle a party size of 4 to 15 persons, give or take. Recipe Variation by : Chris (
[email hidden] or [email hidden] )
2 Cans Anchovies (in oil, with capers) 2 sticks of Butter 4 buds of Garlic (nicely chopped)
1/3rd Onion (nicely chopped) 1 pint Half n Half 1 pint Whipping Cream
Drain oil from anchovies, pull or slice anchovie filets into fine bits, capers optional. Brown
anchovies, capers, garlic, onion, butter, 3/4 half-n-half, 1/2 whipping cream for about 8 to 10
minutes, or until thickened. Add remaining
2/2 whipping cream, mix and serve warm.
This works great with just about any vegetables, or bread. Great for parties or family meals. It'll
be a big hit with anyone who loves butter, garlic, salt and fish.