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BAGNA CAUDA VINAIGRETTEThis 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
  • paste
  • 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
How to Make It
  1. 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.
  2. Use the vinaigrette immediately, or refrigerate in an airtight container for up to 24 hours; let come to room temperature before serving.

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