Bagna Cauda Vinaigrette
- Contributed by Mario Batali
- ACTIVE:
- TOTAL TIME:
-
SERVINGS:
MAKES ABOUT 2/3 CUP
Recipe: Bagna Cauda Vinaigrette
- FAST
- MAKE-AHEAD
Ingredients
- 6 anchovy fillets
- 2 garlic cloves, halved
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 3 tablespoons heavy cream
- Salt and freshly ground pepper
- In a mini food processor, combine the anchovies and garlic and puree until smooth. Add the lemon juice and oil and blend well. Pour in the cream and process until smooth. Scrape into a bowl and season with salt and pepper.
Make Ahead
The vinaigrette can be refrigerated for up to 1 day.
Serve With
Marinated Anchovies with Vegetables
- From Salad Survival Guide, The Antipasto Challenge
- Published October 2000
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