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
Food Network Invites You To Try This Bagna Cauda Recipe From Emeril Lagasse.
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