This recipe substitutes roasted garlic for the fresh found in a traditional bagna cauda, resulting in a sweeter garlic presence, while a touch of cream adds body and smooths out the flavors. It is suitable for any number of salads or as a sandwich condiment, as well as a dip, just like the original.
- Yield: 4 Servings
- 8 oil-packed anchovy fillets, minced and mashed to a
- 3 tablespoons pureed roasted garlic
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- 3 tablespoons heavy cream
- Kosher salt
- Freshly ground black pepper
- Put the anchovy paste, garlic, lemon juice, and vinegar in a medium mixing bowl and whisk together. Whisk in the oil, a few drops at a time at first and then in a thin, steady stream, until the vinaigrette comes together in a thick emulsion. Whisk in the heavy cream and season with salt and pepper.
- Use the vinaigrette immediately, or refrigerate in an airtight container for up to 24 hours; let come to room temperature before serving.