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Ingredients

• 1 cup extra-virgin olive oil
• 5 tablespoons minced garlic
• 1 stick unsalted butter, cut into pieces
• 8 to 10 anchovy fillets, chopped
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt

• 1/8 teaspoon freshly ground black pepper
• 2 pinches cayenne pepper
• Raw vegetables for dipping: celery sticks, red and/or yellow bell pepper strips, carrot sticks, fennel strips, radishes (halved or quartered, depending upon size)
• Steamed vegetables for dipping: asparagus spears, artichokes (trimmed, chokes removed, leaves separated, heart sliced)
• Cubes or slices country style bread, for dipping

Description

Cooking Channel Serves Up This Bagna Cauda Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel